easy one pot chicken bake with lovely thai flavours. With only a couple of additions. Using mini chicken filets (chicken tenders to you North Americans), basamati rice, coconut milk, green thai curry paste, a lime, an onion and some red peppers, I had everything in my cupboards and refrigerator today
In a pan, put some oil and quickly stir fry the chicken in the hot oil. What with all the oil and peanut butter in it, it is not that light, but with the chock full of vegetables in it, it was going to be good and filling as well
Since I want to satisfy our palates with authentic tasting pad Thai I painstakingly searched for an authentic Pad Thai recipe over the www so that I can tell my husband that I have an authentic recipe for reference otherwise he will not believe that what I am cooking is Pad thai and taste like pad thai
As always, serve this curry with warm jasmine rice. You may expect to see a Cantonese Chinese restaurant in almost every village in Belgium, but next to Chinese, you will also find a handful of Thai restaurants here as well
Anytime I have leftover cooked rice I use it to make fried rice, As long as I have ABC kecap manis I can make fried ricewith simple and easy spices ingredients, if don't have shallot use any type onion and if don't like spicy just omit the thai chili
Transfer to a serving plate, garnish and serve warm with steamed Jasmine rice/bread/noodles. I substituted Thai eggplants with zucchini, what I had on hand
On a large sheet of greaseproof paper, toss the chickenwith salt, pepper and the five-spice • Fold over the paper, then bash and flatten the chicken to 1. 5cm thick with a rolling pin • Place on the hot griddle pan, turning after 3 or 4 minutes, until nicely charred and cooked through • Pour about 800ml of boiling water into the large pan and crumble in the stock cube. Trim the asparagus and cut in half • Add to the pan, pour in the coconut milk, and as soon as it boils, taste, correct the seasoning with soy sauce and lime juice, then turn the heat off • Drizzle the honey over the charred chicken, squeeze over the juice of 1 lime, scatter with the sesame seeds and toss to coat • Serve with the laksa and lime wedges, sprinkling everything with the coriander leaves and slices of fresh chilli 4 skinless, boneless higher-welfare chicken thighs. 1 organic chicken or vegetable stock cube. 300 g medium rice noodles
drain and throw them into the pan along with the chicken, eggs, and. As soon as I saw it I thought that it was something which I would like to try and something which would work in perfectly with the September Degustabox which I received a couple of weeks ago
![Thai Green Curry Chicken [Not so green but yummylicious]](http://cdn.mytaste.org/i?u=group2%2FM00%2F6B%2FEB%2FCgAINlgIVT-AfOHZAAGIx9m8AG0471.jpg&w=330&h=270&c=1)
