who follows me knows my passion for curry and coconut milk, but, unlike the recipes I have published so far (this and this ) inspired by Indian cooking, the recipe for today is from Thailand. In fact, instead of the usual mix of curry powder I used curry paste .
Warning! The soup is spicy !!!!!
INGREDIENTI x4 (o x2 buone forchette)
500 ml brodo di pollo
500 g petto di pollo
100 g pomodorini
200 g funghi (champignons de Paris)
500 ml latte di cocco
1 cucchiaio di pasta di curry verde
3 bastoncini di citronella
lime juice to taste fresh coriander (optional)
qb seed oil
PREPARATION Boil the broth in a saucepan. Cut the roots of galanga and lemon grass into rounds, place them in boiling broth together with the leaves of okra and let ifusione for a few minutes.
Meanwhile heat some oil in a wok or large frying pan and cook the curry paste for a few minutes making it give off the scent.
Add curry flavored broth half of which have previously filtered boiling and then reduce for a few minutes.
Cut the chicken into pieces, split in two in the tomatoes, remove seeds and water vegetation and sliced mushrooms (previously well washed!).
In another pan fry the chicken quickly in oil seeds over high heat. Set aside.
Add the coconut milk and curry broth and let reduce for a few minutes, add the chicken pieces, tomatoes and mushrooms and cook over low heat until the chicken and mushrooms are cooked. If the soup had become too thick to stretch it a bit of broth left.
When cooked, add the fish sauce and lime juice. Garnish with a few leaves of cilantro (unfortunately I did not and in fact the photo is missing its "green "...) and serve!
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this recipe is in the context of "Magic in the kitchen":
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