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Curry Vert | What's For Dinner

Ingredients

1 lb hauts de cuisses de poulet, en lamelles14 oz lait de coco (entier)3 c. à s. pâte de curry vert1/2 tasse pousses de bambou, égouttées1 tasse aubergine thaïe ou classique, en cubes1/2 moyen poivron rouge, en lamelles2 c. à s. sauce de poisson1 c. à s. sucre brun ou sucre de palme1/2 tasse feuilles de basilic thaï3 feuilles feuilles de combava1 c. à s. huile végétale2 tasses riz jasmin

Instructions

1

Faites chauffer l'huile dans une grande poêle ou un wok à feu moyen. Ajoutez la pâte de curry vert et remuez 1 minute jusqu'à ce qu'elle soit parfumée.

2

Versez la moitié du lait de coco et mélangez avec la pâte. Faites cuire 2-3 minutes jusqu'à ce que l'huile commence à se séparer en surface.

Tip: Cette étape fait toaster la pâte de curry dans la crème de coco. La sauter donne un curry moins complexe et aqueux.

3

Ajoutez le poulet et faites cuire 3-4 minutes. Ajoutez le reste du lait de coco, l'aubergine, les pousses de bambou et les feuilles de combava.

4

Laissez mijoter 10-12 minutes jusqu'à ce que le poulet soit cuit et l'aubergine tendre. Incorporez la sauce de poisson et le sucre.

5

Ajoutez le poivron et faites cuire 2 minutes de plus. Retirez du feu et incorporez le basilic thaï.

6

Servez sur du riz jasmin cuit à la vapeur.

Nutrition per Serving

480kcal

Calories

28g

Protein

30g

Carbs

28g

Fat

4g

Fiber

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Curry Vert

Ingredients

Instructions

Nutrition per Serving

Tags

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