5.0
(1)
Your folders
Your folders
Export 13 ingredients for grocery delivery
Step 1
In a large saucepan, simmer ½ can of coconut milk for 2-3 minutes. Add curry paste and cook for an additional 3-4 minutes.
Step 2
Add chicken and cook for 5-6 minutes, until it is no longer pink.
Step 3
Stir in onion, lemongrass and garlic. Cook for about a minute.
Step 4
Stir in remining 1.5 can of coconut milk, along with fish sauce, brown sugar, carrot and chicken broth or water. Simmer for 15 minutes.
Step 5
Add in bell peppers, zucchini and basil. Continue cooking for 10-15 minutes, or until the vegetables are cooked to your linking.
Step 6
Taste and adjust for salt. Serve with freshly cooked jasmine rice.
Your folders
afoodloverskitchen.com
4.7
(3)
10 minutes
Your folders
begoodorganics.com
20 minutes
Your folders
marionskitchen.com
Your folders
marionskitchen.com
Your folders
marionskitchen.com
Your folders
ministryofcurry.com
4.7
(14)
20 minutes
Your folders
seriouseats.com
4.7
(6)
Your folders
cookieandkate.com
4.9
(80)
30 minutes
Your folders
hot-thai-kitchen.com
Your folders
hungryinthailand.com
20 minutes
Your folders
seriouseats.com
Your folders
allrecipes.com
4.2
(10)
23 minutes
Your folders
tastesbetterfromscratch.com
5.0
(28)
25 minutes
Your folders
rasamalaysia.com
4.9
(7)
10 minutes
Your folders
delish.com
5.0
(1)
Your folders
chelseasmessyapron.com
5.0
(1)
30 minutes
Your folders
tastesbetterfromscratch.com
5.0
(781)
25 minutes
Your folders
tastesbetterfromscratch.com
5.0
(781)
25 minutes
Your folders
onceuponachef.com
4.8
(37)
20 minutes