Did it work out?
One click, and we know how the recipe works in a real kitchen.
Cooking
Chicken Curry for Lovers of Both Mild and Spicy Flavors
· 4 servings
Sizzle the spices in the pan
Peel the ginger and garlic and chop finely with a knife. Heat 2 tablespoons of oil in a large, deep pan (a wok is ideal, of course) and fry the ginger and garlic until fragrant. Add 2 tablespoons of curry powder and a tablespoon of turmeric. Fry for about another minute.
Simmer with coconut milk
Pour in half of the coconut milk, stir well and let it simmer gently together for five minutes.
Add the chicken
Add the finely chopped lemongrass and the chicken pieces. Pour in the rest of the coconut milk. Cook for about 5 minutes.
Stir in the vegetables
Add the sliced mushrooms, cherry tomatoes and pepper cut into pieces. Cook for another 5 minutes.
Season to taste
Season with sugar, some of the fish sauce (this will also salt the dish), and a splash of lime juice. Stir, simmer for 2 minutes, then taste. Add more fish sauce and lime juice if needed.
Serve
Once the flavor is exactly how you like it, cook for another 5 minutes and serve with rice. Garnish with chopped fresh coriander.