Green curry chicken on rice with lemongrass

ingredients Boneless Chicken Recipes

     500 ml (2 cups) coconut milk
     250 ml (1 cup) chicken broth
     30 ml (2 tbsp.) Of green curry paste
     3 kaffir lime leaves, cut into strips
     200 g (7 oz) chopped pumpkin
     4 chicken breast fillets, cut into cubes
     120 g (4 oz) bamboo shoots, drained
     120 g (4 oz) chopped beans kilometer
     200 g (7 oz) chopped choy sum
     15 ml (1 tbsp.) Fish sauce
     15 ml (1 tbsp.) Grated palm sugar
     60 ml (¼ cup) Thai basil leaves, torn

Rice with lemongrass

     375 ml (1 ½ cup) jasmine rice
     2 stalks lemongrass, crushed

preparation

     Mix the coconut milk, broth, curry paste and lime leaves in slow cooker set to high. cook intensity until the sauce begins to thicken. Add on pumpkin and cook for 20 minutes or until it begins to soften.
     Add Boneless chicken and bamboo shoots and cook for 1 h. add beans, choy sum, fish sauce and sugar palm. cook until vegetables are tender, about 1 hour more. Add the basil leaves.

Rice with lemongrass

     To make the rice with lemongrass, put the rice, lemon and 1 liter (4 cups) of water in a saucepan. wear to a boil and cook over high heat until steam holes are formed on the surface rice. cut back the heat, cover and simmer for 10 minutes or until the liquid has been absorbed and rice tender. tap out lemongrass. pour it up the curry on rice bowls.

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     Preparation time: 35 min
     Cooking time: 240 min
     Makes: 6 servings