- Chicken fillet - 1 Kilogram
- Shallots - 2 pieces
- Onion - 1 Piece
- Ginger (2-3 cm) - 1 Piece
- Garlic - 4 Teeth
- Pepper red spicy - 1 Piece
- Pepper green spicy - 1 Piece
- Vegetable oil - 20 Milliliters
- Green curry paste - 5 Art. spoons
- Coconut milk - 300 milliliters
- Lime - 1 piece
- Pineapple preserved - 400 Milliliters
- Cilantro fresh - - To taste
The set of ingredients is pretty simple and affordable. A bank of coconut milk looks like this (sold in almost all supermarkets). Chop the chicken into small cubes (about 2 cm side). In the wok we heat the oil. In hot oil in small portions (so that the pieces are fried, but not stewed) fry pieces of chicken - literally 1 minute from each side. In small portions fry all the available meat. After frying, the meat should look something like this. Sharp peppers, we cleanse of seeds and membranes, and finely chopped. Finely chop the lime peel and ginger. We reheat the wok in which the chicken was roasted. We throw garlic (we'll cut it big), peppers, onions (we'll cut it finely) and ginger. Stir and fry for 1 minute. Now return to the wok our chicken. Stir and fry for 1 minute. Remove from heat, add curry paste, mix and leave it for 5 minutes. Put the wok on medium heat, pour coconut milk, bring to a boil and cook for another 15 minutes after boiling on the same medium heat. 3-5 minutes before the readiness, we add pineapple (cubes), lime zest into the wok. Solim. Finished dish sprinkled with chopped fresh coriander - and all, it can be served! Bon Appetit :)
Servings: 6-8