In a combination of mixer-jar, the citronella, the galanga or the ginger, the onions, the dry red chillies, the lime kaffir leaves, the garlic, the coriander leaves, the cumin seeds, the turmeric powder e salt. Grind in a fine pasta together with 1/4 cup of water.
Transfer the yellow Thai curry pasta to a bowl and set aside.
Go ahead to prepare the Thai -style mango coconut curry curry recipe
Heat a pan over medium heat, add oil, once the oil is hot add the ginger, garlic and brown for about 40 seconds or until the garlic turns into a light brown color.
To this add onions and continue to cook for another 2 minutes, until the onions begin to become brown.
At this stage add the freshly ground Tai -yellow curry paste, continue to cook for about a minute, to this add 1/2 cup of water, salt and chicken strips.
Cover and cook the chicken until it is almost finished. This will take about 5-7 minutes.
Open the lid, now add the soy sauce, the red peppers and the green bell peppers and give it a good mix.
Finally, reduce the flame add the coconut milk, the red pepper flakes and mango cubes.
Add the coriander leaves and once the Tai -style mango coconut curry curry reaches one boiling, turn off the flame.
Transfer the Tai -style mango coconut curry on a serving bowl and serve hot.
Serve the recipe for Thai -coconut chicken of Thai -style chicken chicken chicken with a Thai ice tea recipe drink, followed by a Dessert by Khao Neo Mamuang – Thai sweet rice with mango.
