Platt Thai: Tiġieġ bil-Kari u l-Coconut u l-Ħaxix
Serves 4
Prep Time 15 mins
Cooking 20 mins
Level medium
Ingredjenti
- 500g sidra tat-tiġieġ, mingħajr għadam, imqattgħa f'biċċiet żgħar
- 1 mgħarfa żejt taż-żebbuġa
- 1 bott basal imqatta' tal-Mayor
- 2 sinniet tewm, mitħunin
- 1 bżar aħmar, imqatta'
- 1 bżar aħdar, imqatta'
- 1 cup broccoli
- 1 cup sliced carrots
- 1 X400ml bott ħalib tal-coconut tal-Pinto’s Pride
- 2 mgħaref paste aħmar tal-kari
- 1 mgħarfa soy sauce tal-Pinto’s Pride
- Bżar u melħ għat-togħma
- Weraq tal-kosbor frisk sabiex isservi
- Ross jew noodles imsajjar sabiex isservi
Qatta' l-ħaxix u t-tiġieġ f'biċċiet żgħar. Saħħan iż-żejt taż-żebbuġa f'taġen kbir fuq nar medju-għoli. Żid il-biċċiet tat-tiġieġ u sajjar sakemm jieħdu l-kulur minn kull naħa, madwar 5-7 minuti. Neħħi t-tiġieġ mit-taġen. Fl-istess taġen, qalli l-basal u t-tewm għal madwar 2-3 minuti sakemm jirtab. Żid l-bżar tal-kulur, il-brokkoli u l-karrotti u sajjar għal 5 minuti oħra. Itfa' l-ħalib tal-coconut u l-paste aħmar tal-kari. Ħalli t-taħlita ttektek u ibqa' ħawwad kull tant ħin. Żid issa s-soy sauce u ara għandekx bżonn iżżid ftit bżar u melħ. Erġa' itfa' t-tiġieġ lura fit-taġen u ħawwad tajjeb. Ħallih itektek għal 5 minuti oħra sabiex jitħalltu t-togħmiet kollha flimkien. Hekk kif ikun għaqad ftit, neħħih minn fuq in-nar. Servih mar-ross jew noodles u żejjen bi ftit weraq tal-kosbor.
Ħu pjaċir b'dan il-platt tat-tiġieġ bil-kari!
Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside. In the same skillet, the onion and garlic until softened and fragrant, about 2-3 minutes. Add the sliced bell peppers, broccoli, and carrots, and cook for another 5 minutes until the vegetables are tender-crisp. Pour in the reduced-fat coconut milk and stir in the Thai red curry paste. Allow the mixture to come to a simmer, stirring occasionally. Add soy sauce to the curry sauce. Adjust the seasoning with salt and pepper according to your taste preferences. Return the cooked chicken to the skillet and stir well to combine all the ingredients. Let the curry simmer for another 5 minutes to allow the flavours to meld together. Once everything is heated through and the sauce has thickened slightly, remove from heat. Serve the coconut curry chicken over cooked rice or noodles, garnished with fresh cilantro leaves.
Enjoy your Coconut Curry Chicken with Vegetables!
