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Tangy Chicken Coconut Curry

Name: Tangy Chicken Coconut Curry
Total time: 33 min
Yield: 4
Ingredients: 4 cups chicken stock; 1 stalk Lemongrass (white part only); 3 Lime leaves (thinly sliced); 1 pc piece ginger (peeled and thinly sliced); 2 Thai chili (halved lengthwise); 2 cloves garlic cloves (crushed); 1.5 cups unsweetened Coconut milk; 2 Tbsps Fish sauce; 2 tsps sugar; 4 Limes (juiced); 2 cups Cooked chicken (shredded); salt (to taste); peppers (to taste); cilantro (sprigs); fresh Coconut (to garnish)

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Difficulty:

easy

Preparation:

15 min.

Preparation

ready in 33 mins

Ingredients

for

servings

Ingredients: 4 cups chicken stock; 1 stalk Lemongrass (white part only); 3 Lime leaves (thinly sliced); 1 pc piece ginger (peeled and thinly sliced); 2 Thai chili (halved lengthwise); 2 cloves garlic cloves (crushed); 1 ½ cups unsweetened Coconut milk; 2 Tbsps Fish sauce; 2 tsps sugar; 4 Limes (juiced); 2 cups Cooked chicken (shredded); salt (to taste); peppers (to taste); cilantro (sprigs); fresh Coconut (to garnish)

How healthy are the main ingredients?

chicken Coconut milk ginger sugar garlic clove Lime

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Preparation steps

In a soup pot, bring stock to a boil. Crack open the lemon grass with the flat side of a knife. Add lemon grass, lime leaves, ginger, 1 chili, and garlic. Cover the pot, reduce heat and gently simmer for 10 minutes.

Uncover and stir in the coconut milk, fish sauce, sugar, lime juice and chicken. Simmer for 8 minutes, season with salt and pepper. Chop the remaining chili pepper into rings. Ladle into bowls and garnish with chili, cilantro and coconut slices. Serve.

Tangy Chicken Coconut Curry

Ingredients

Preparation steps

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