Chicken and pumpkin yellow curry in coconut milk
0.25 h
4 raciones
Difficulty:
Muy fácil
Ingredients
Sauté the garlic, onion and ginger previously chopped, along with the sliced pumpkin, and add the chicken cubes until it is evenly cooked, then add the madras curry (or yellow curry paste).
Separately, blend the creole potato with the coconut milk, add to the sauce and sauté until all the ingredients are integrated, add the lemon grass stalks, the coriander, the nampla and correct the salt level.
Assembly: Serve the curry inside the halved coconut, decorate with lemon grass stalks and coriander leaves.
