Spicy chicken with coconut milk Recipe

Name: Spicy chicken with coconut milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 clove garlic; 6 nos shallot; 4 nos red bird's eye chilli; 3 1/2 cm old ginger; 200 ml coconut milk; 1 nos tamarind piece; 2 lemongrass; 2 cup water; 50 ml oil; 1 kaffir lime leaf; 1/2 nos turmeric leaf; 1 nos carrot; 700 gm chicken; 2 tsp of salt; 2 tbsp of sugar

Servings: persons

3 clove garlic
6 nos shallot
4 nos red bird's eye chilli
3 1/2 cm old ginger
200 ml coconut milk
1 nos tamarind piece
2 lemongrass
2 cup water
50 ml oil
1 kaffir lime leaf
1/2 nos turmeric leaf
1 nos carrot
700 gm chicken
2 tsp of salt
2 tbsp of sugar

1
First,blend all these ingredients (carrot,garlic clove,shallot,red bird's eye chilli)
2
Second,heat oil in a hot pan,then put the lemongrass and the blended things.let it be about 3 minutes.can smell the fragrant.
3
after that,put the chicken and wait until the chicken partially cooked.
4
Then put in the coconut milk,and add some water.
5
Then,put the kaffir lime leaf,turmeric leaf and tamarind piece.Seasoned with salt and sugar.let it cook about 10 minutes.ready to eat.

29190

kcal

Calories

715

Fat

Carbs

5431

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 clove garlic, 6 nos shallot, 4 nos red bird's eye chilli, 3 1/2 cm old ginger, and more.

Yes, Spicy chicken with coconut milk falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy chicken with coconut milk

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