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Curry Verde | What's For Dinner

Ingredients

1 lb muslos de pollo sin hueso, en rodajas14 oz leche de coco (entera)3 cdas pasta de curry verde1/2 taza brotes de bambú, escurridos1 taza berenjena tailandesa o regular, en cubos1/2 mediano pimiento rojo, en rodajas2 cdas salsa de pescado1 cda azúcar morena o azúcar de palma1/2 taza hojas de albahaca tailandesa3 hojas hojas de lima kaffir1 cda aceite vegetal2 tazas arroz jazmín

Instructions

1

Calienta el aceite en una sartén grande o wok a fuego medio. Agrega la pasta de curry verde y remueve durante 1 minuto hasta que esté fragante.

2

Vierte la mitad de la leche de coco y remueve para combinar con la pasta. Cocina 2-3 minutos hasta que el aceite comience a separarse en la superficie.

Tip: Este paso tuesta la pasta de curry en la crema de coco. Saltártelo da un curry menos complejo y aguado.

3

Agrega el pollo y cocina 3-4 minutos hasta que el exterior esté blanco. Agrega el resto de la leche de coco, la berenjena, los brotes de bambú y las hojas de lima kaffir.

4

Cocina a fuego lento durante 10-12 minutos hasta que el pollo esté cocido y la berenjena esté tierna. Incorpora la salsa de pescado y el azúcar.

5

Agrega el pimiento y cocina 2 minutos más. Retira del fuego e incorpora la albahaca tailandesa.

6

Sirve sobre arroz jazmín al vapor.

Nutrition per Serving

480kcal

Calories

28g

Protein

30g

Carbs

28g

Fat

4g

Fiber

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Curry Verde

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