Chicken Stir-Fry Thai
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maya
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Chicken Stir-Fry Thai
¼ cup of rice vinegar
2 tablespoon brown sugar
2 tablespoon fresh lime juice
2 teaspoons red curry paste
1 / 8 teaspoon cayenne
500 grams chicken breast fillet, boneless, skinless, cut into mouthful
2 ½ tablespoon corn
1 cup chopped onion
1 cup chopped carrots
250 grams sliced mushrooms
½ cup coconut milk
1 tablespoon fish sauce soup
½ teaspoon salt
1 cup bean shoots
¼ cup of chopped fresh coriander
Directions
Mix the vinegar, the brown sugar, lime juice, the curry paste and red pepper in a plastic bag for food. Add the chicken, seal bag and place in refrigerator for 15-20 minutes. Intermediate turning the chicken to marinaristei everywhere. Remove chicken and keep the marinada. A non vessel preheated moderate to high heat wine and add 1 tablespoon of corn soup. Add the chicken and sotaroume for 4-5 minutes. Remove chicken and keep warm. Add the remaining oil in pan and sotaroume the onion and carrots for 2-3 minutes. Add the mushrooms and continue sotarisma for 3-4 minutes. Add the marinada with a wooden spatula that has fallen away in the bottom of the dish. Add the coconut milk, fish sauce and let it take a boil. Lowering the temperature and boil for 1-2 minutes. Add the chicken, sprinkle with salt and continue cooking for 1-2 minutes. Add the sprouts and coriander. Serve as the food is hot.
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