Ok, so today I have figured it out that I am better at making traditional Hungarian recipes and not Thai which is one of my new favorite.
I was hoping to be able to re-create the dish Kalman and I had in a restaurant in Toronto a couple of weeks ago.
Well, no luck. I could not eat it, Michael and Thomas did not like it, although that doesn't surprises me but Kalman and Daniel had two servings each. Now I am waiting for Christian to come home from work so he can try it out too.
Because it was very easy to do and it was done fast as well it is a dish that I was hoping to make when I am short on time.
If you do try it, please let me know how it is for you.
Coconut Curry Chicken Stir-Fry
Ingredients:
8 half chicken breasts, cut into strips
2 cups of water,
150g (1 box) creamed coconut,
1/2 cup coconut flakes,
1/2 cup plain yogurt,
2 garlic,
chunk of ginger,
2 tsp red curry paste
2 bags of thai stir fry vegetables or use fresh veggies to your desire
2 tbs of coconut oil
5 cups of rice
salt
Direction:
In a blender or food processor, blend until creamy, garlic, ginger, yogurt, creamed coconut, coconut flakes, water, red curry paste.
Add coconut oil to frying pan and add the chicken strips. Stir and fry chicken until tender and slightly browned. Take it out from the pan into a dish, set aside. Warm up the frozen veggies. When it is done add the chicken strips back into the pan and pour the creamy sauce over the meat and veggies. Let it cook for another 2 to 5 minutes.
Serve on rice.
Enjoy!
