🇬🇧Thai green curry 🇪🇸Curry verde tailandés

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🇬🇧This recipe for curry has been a family favourite for over 10 years. I think we cooked it first following a Jamie Oliver recipe, but I tend to adapt it a bit depending on the ingredients available.
You will need a small food processor or chopper to make the marinating paste, you need:
Onion
Garlic
Ginger
Limes (Zest and Juice)
A big handful of fresh coriander and basil
Olive oil, salt and black pepper

Optional as I don’t always have them are, lemon grass, kaffir (lime leaves) and green chillies

🇪🇸Esta receta de curry ha sido y es una de nuestras favorita desde hace más de 10 años. Creo que la primera vez que la hice fué siguiendo una receta del chef británico Jamie Oliver, aunque la suelo adaptar un poco a los ingredientes que tengo disponibles.
Te hace falta un robot the cocina para hacer la pasta de marinar y también:
Cebolla
Ajo
Jengibre
Limas (ralladura de la cáscara y zumo)
1 generoso manojo de cilantro y albahaca frescos
Aceite de oliva, sal y pimienta negra

Opcional porque no siempre los tengo, hierba de limón, Kaffir (hojas de lima) y chiles verdes

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🇬🇧Add 1/3 of the paste to chicken breast cut in large chunks and leave it to marinade for 30 minutes 🇪🇸Añade 1/3 de la pasta a pechuga de pollo cortado en cubos grandes y dejalo marinar 30 minutos

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🇬🇧Heat some sunflower oil in a large wok and seal the chicken before adding the rest of the marinade. At this point I like to add some green vegetables, like pak choi but this is entirely optional 🇪🇸Calienta aceite de girasol en una wok grande y sella el pollo antes de añadir el resto de la pasta de marinar. Aqui me gusta añadir algo de verdura, como “pak choi” pero esto es totalmente opcional

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🇬🇧Pour a tin of coconut milk and simmer gently for 30 minutes
🇪🇸Echa una lata de leche de coco y dejalo hervir a fuego lento 30 minutos

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🇬🇧Serve with aromatic basmati rice and naan bread
🇪🇸Sirve con aromatico arroz basmati y pan naan
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