Red Curry Chicken Casserole - Simple, great flavor and delicious coconut milk!
This is one of the favorite dishes here at home. It is made quickly and has a lot of flavor. This dish is perfect on a day when it rains a little and you feel like something very good.
Ingredients
- 4 pcs chicken fillets
- 2 pcs onion
- 2 pcs chili
- 1 klump ginger
- 6 cloves garlic
- 1 can red curry
- 2 tbsp neutral oil
- 1 pcs squash
- 1 bunt spring onion
- 1 pcs lime (the juice of 1 lime)
- sugar
- salt
- 2 pcs small cans of coconut milk
- coriander for garnish
- rice
- 7 dl chicken broth
The chicken is pulled into the sauce and is therefore very tender and good. Garlic, chili and ginger are healthy and taste very good in pans like this. Feel free to make a double portion so you can freeze half of it and have a ready-made chicken stew one day when you have a bad time.
Find a large pan and add the neutral oil. Set on fairly high heat. Finely chopped onion, garlic, chili and ginger.
Add this to the pan and cook for a few minutes until it starts to turn brown. Add the red curry paste and cook for another 1-2 minutes.
Cut the chicken into neat slices (remember to use a separate knife and board). Add the chicken to the pan and cook for 2-3 minutes.
Pour in the chicken broth and turn down the heat. Let the chicken soak for 10 minutes in the chicken broth. Then add the coconut milk and simmer for another 20 minutes.
When there are 10 minutes left, add the squash. When there are 2 minutes left until it is done, add spring onions and coriander.
Season with salt, lime juice and sugar until the dish has a nice balance.
Serve with rice and garnish with a little extra coriander. If you want a little more strength, it's good with a little extra chili too :-) Good luck.
