| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy, Seafood |
Thai |
Jude2 |
4 |
servings |
INGREDIENTS
| 1 |
|
Onion |
| 2 |
|
Cloves garlic |
| 1 |
tb |
Peanut oil |
| 2 |
tb |
Green curry paste |
| 500 |
g |
Chicken tenderloins |
| 1 |
|
400 gram can coconut milk |
| 1 |
tb |
Thai fish sauce |
| 1 |
ts |
Sugar |
| 2 |
tb |
Chopped fresh coriander |
| 3 |
tb |
Finely chopped roasted peanuts |
INSTRUCTIONS
Peel onion and chop finely. Crush, peel and chop garlic.
Heat oil in a saucepan and saute onion and garlic for 5 minutes until
clear.
Add curry paste and fry for 30 seconds or until paste smells fragrant.
Add chicken, coconut milk, fish sauce and sugar. Cover and bring to the
boil. Simmer for 20 minutes.
Serve over steamed rice, sprinkled with coriander and roasted peanuts.
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