Ingredients
- 1.5 lbs. boneless skinless chicken breast or thighs, cut into bite-size
- 1 tbsp light olive oil
- 1/2 inch ginger grated or pureed
- 2 cloves garlic grated or pureed
- 4 oz Maesri Thai Masaman Curry (1 can)
- 1 cup carrot chunks (1 large or 2 small carrots)
- 1 cup onion 1 medium onion cut in cubes or sliced
- 14 oz. cut baby corn (1 can or less, based on your taste)
- 14 oz. coconut milk (1 can)
- Add after cooking the curry
- 1 cup french beans cut in bite size pieces
- 1 cup broccoli florets
- A light squeeze of lime before serving
Instructions
- Heat oil in a pan. Add finely chopped garlic, ginger and curry paste. Then lay out the coarsely chopped chicken, mix and cook over high heat for about a minute.
- Add slices of carrots, baby corn (chop into 2 parts) and onions.
- Shake a jar of coconut milk, open and pour everything into a pan. Mix well, close the pan with a lid and cook over medium heat for 10-12 minutes.
- Add French beans, broccoli inflorescences and cook for another 3 minutes. Salt, if necessary. This time is enough for the vegetables to be crispy. If you like soft vegetables, cook a few more minutes.
- Before serving, sprinkle the finished dish with lime juice, garnish with parsley.
Notes
- Coconut milk with high-fat content may freeze when stored in the refrigerator. To melt it, put pieces of frozen milk in a saucepan and cook over low heat, stirring constantly, until it melts.
- Instead of lime juice, lemon juice is perfect.