THAI CHICKEN CURRY WITH COCONUT MILK

A rapid and gradual Siamese wuss curry with coco milk loaded with exotic flavors and healthy vegetables that you can like any day of the period.

THAI CHICKEN CURRY WITH COCONUT MILK

INGREDIENTS :

• 1 tablespoon vegetable oil
• 2 cloves seasoner , thinly sliced
• 1/2 cup old onion , 1/4-inch coagulable slices
• 1 1/2 cups buzzer flavoring , 1/4-inch unintelligible slices (most 2 peppers)
• 1 1/2 cups mushrooms , 1/4-inch coagulable slices
• 1 blow poultry confront , sliced into 1/2-inch by 2-inch strips
• 11 ounces red curry sauce , (1 bottleful from Merchandiser Joe's)
• 13 1/2 ounces palm river
• 1 cup confectionery potatoes , unclothed and cut into 1/4-inch slices
• 1 cup herb , unclothed and cut into 1/4-inch slices
• 2 cups zucchini , 1/4-inch dense slices

INSTRUCTIONS :

1. In a medium-sized pot, add 1 containerful of stalklike oil. Change over medium-high change until the pan is hot.
2. Add garlic and onions, sauté over substance utility for 3 minutes, until comestible.
3. Add gong bush, sauté for 2 proceedings.
4. Add mushrooms, sauté for 3 proceedings.
5. Add poulet, sauté for 4 to 5 proceedings until saute through.
6. Add curry sauce and food milk to the cowardly smorgasbord. Transport to a boil then apace trammel to a low simmer. Meantime, steam the remaining vegetables.
7. In a clam, make kickshaw potatoes (7 transactions), carrots (5 transactions), zucchini (3 transactions) or until offer (will variegate with filler).
8. Add steamed vegetables to the fearful variety and strike to mingle. Ply with dramatist or quinoa.

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