Ingredients:
- 400 g chicken fillet (thigh or breast)
- 300 ml coconut cream (or milk)
- 25g Thai yellow curry
- 1 small chili pepper
- 2 sticks of lemongrass
- 5-6 kaffir leaves (wild lime)
- Lime half juice
- 1 tbsp. l. sesame oil
- 1 tbsp. l. fish sauce
- 1 tsp salt
- 1 tsp Sahara
Method of preparation: Cut the chicken fillet into small pieces, put in a separate bowl, add a teaspoon of sugar and salt, lime juice, mix and leave to marinate for 15 minutes.
Pour cream into a preheated pan, add yellow curry to them and mix well, completely dissolving the paste. Add lemongrass sticks cut into small segments. As soon as the cream begins to boil, add fish sauce, sesame oil and the chicken itself.
Mix well and simmer until fully cooked (6-7 minutes), stirring constantly, not letting the cream boil actively. At the very end, add thinly chopped kaffir leaves (leaving some for decoration).
Put the finished chicken together with the coconut sauce in a bowl and decorate with finely chopped chili and thin strips of kaffir leaves. Simultaneously, boil Jasmine rice and serve as a side dish.
Watch the video on how to make curry:
