Hello, I am Clara. Today, we’re going to make west indies curry recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
West Indies Curry Recipe
West Indies Curry is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. West Indies Curry is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have west indies curry using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make West Indies Curry:
- Get 1 pound chicken breast or breast cutlets
- Take 1 large onion
- Make ready 4 garlic cloves
- Prepare 1/2 cup dark
- Make ready 1 can coconut milk
- Take 2 stalks lemon grass
- Get 3 thai peppers (habanero or jalapeño also work)
- Get 3 bunches thai pepper
- Make ready Salt for seasoning
- Get 2 tablespoons thai red curry paste
Steps to make West Indies Curry:
- In a large ziplock leave the following refrigerated overnight or for at least 2 hrs. Slice the chicken into 1.5 inch dices (about 7 per breast). Chop half the large onion in big chunks, 2 thai peppers, half a cup of dark , 2 of the 4 garlic cloves tiny chopped and half of the lemongrass stalks.
- Heat a pan with 2 tablespoons of olive oil. Only remove the chicken from the ziplock fry until cooked (aprox 7-10 min). Season chicken with salt.
- In a different pan with 2 tablespoons of olive oil, add half a cut onion (julienned) and the rest of the garlic and lemongrass. Aprox 3-5 min, bring to a simmer.
- Add the cooked chicken and 3/4 of the coconut milk, thai basil leaves into the pan with the veggies, cook for 2 min and then add the red curry paste. Bring down temperature stir and cook for an extra 5 minutes.
- Serve with alone or with Jasmine rice.
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