Ingredients
Chicken
- 600 g diced chicken breasts
Herbs
- 1 minced yellow onion
- 2 minced garlic cloves
- 1 c. à s. fresh grated ginger
Sauce
- 400 ml coconut milk
- 2 c. à s. red curry paste
- 2 c. à s. soy sauce
- 1 c. à s. lime juice
Cooking
- 1 c. à s. vegetable oil
- on
- pepper
Sets
- 1 poignée chopped fresh cilantro
Instructions
- 1
Cooking the chicken: Heat the vegetable oil in a frying pan over high heat. Fry the 600g of chicken breast until browned on all sides. Season lightly with salt and pepper, then remove the chicken from the pan and set aside.
- 2
Cooking the aromatics: In the same pan, reduce the heat and add the minced onion, chopped garlic, and grated ginger. Cook for 3 to 4 minutes until the onions are tender.
- 3
Release the flavors: Add 2 tablespoons of curry paste (or powder). Stir for 1 minute to heat the spices and release their full aroma.
- 4
Simmering: Pour in 400ml of coconut milk and 2 tablespoons of soy sauce. Mix well to obtain a smooth sauce. Return the chicken to the pan. Cover and simmer over low heat for 15 minutes.
- 5
Finishing touches: Just before serving, add the tablespoon of lime juice to add freshness and mix.
- 6
Serving suggestion: Serve hot with basmati rice and sprinkle generously with fresh cilantro.
