RECETTES

CURRY THAÏ AU POULET

6 portions

Cette recette utilise la moitié de la recette de pâte de cari rouge.

INGRÉDIENTS

1 boîte de 13,5 oz (400 ml) de lait de coco

½recette de pâte de cari rouge ou 2–3 c. à soupe de pâte achetée

1 kg (2¼ lb) de suprêmes de poulet, coupés en gros morceaux

1 tasse (237 ml) de bouillon de poulet

1 boîte de 230 g de pousses de bambou, rincées et égouttées

1 boîte de 100 g de bébés maïs, coupés en deux

100g (4 oz) de haricots verts, parés et coupés en deux

2 c. à thé de sucre

1 c. à soupe de sauce de poisson

Feuilles de basilic thaïlandais, pour servir Lime en quartiers, pour servir

MARCHE À SUIVRE

1.Ne pas secouer la boîte de lait de coco. Dans une grande casserole, déposer à la cuillère la partie ferme en surface et cuire à feu moyen élevé jusqu'à ce que le lait se sépare.

TRUC

S'il est impossible de se procurer du lait de coco qui est ferme en surface, omettre cette étape et utiliser 1 c. à soupe d'huile et tout le lait de coco à l'étape 4.

2.Ajouter la pâte de cari à la casserole et cuire en remuant jusqu'à ce que la pâte devienne odorante.

3.Ajouter les filets de poulet et les enrober de pâte; ajouter le bouillon et porter à ébullition. Réduire à feu doux et cuire 10 min, en remuant à l'occasion.

4.Ajouter la citrouille et les pousses de bambou et cuire 5 min. Incorporer le reste des ingrédients et le lait de coco et cuire environ 5 min ou jusqu'à ce que les légumes soient tendres.

5.Incorporer les feuilles de basilic et servir accompagné de quartiers de lime.

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Breville BSB530XL manual Recettes, Curry Thaï AU Poulet

BSB530XL specifications

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