This soup is for lovers of spicy food. The level of sharpness can be adjusted to your preference. With chilli need to be careful and to add a little if you are not sure. In my family eat acute care, so I used a 1 tablespoons ginger and chili pepper seeds and took the right decision, the soup turned out balanced, with a very rich flavor, just what I’ve always wanted to try). Thanks for the recipe from the forum Sima prepare at home.
Coconut milk — 400 ml
Chicken — 1.5
Ginger (grated) — 1.5 tablespoons
Garlic — 5 cloves
Chili — 0. 5 pod
Bulb — 1
Canned pineapple — 1 jar
Tomatoes — 1 — 2
The juice of half a lime
Sesame oil, teriyaki sauce
Curry — 1 — 2 tablespoons
1. Chop onion half rings, garlic and chili grind. In a frying pan warm up the sesame oil and fry the onion, ginger, garlic and chilli.
2. After a couple of minutes, pour the lime juice. Chicken fillet cut into strips or slices and add to the pan.
3. Then add the pepper, curry and a little soy sauce, leave to stew for a couple of minutes.
4. Then, pineapples and tomatoes cut into large pieces and add to the mixture. In a saucepan heated coconut milk. When it starts to boil, add the mixture with chicken, boil a few minutes on low heat and remove from heat. Cover with a lid and give the brew for about 30 minutes Bon appetit!