Recipe: Appetizing Chicken green curry stir-fry wrapped in omelette

Chicken green curry stir-fry wrapped in omelette. Skip takeout (plus loads of sodium and extra calories) and make this healthier, Indian-inspired chicken-and-broccoli stir-fry instead. Coating the the chicken with spices before cooking seasons the meat and toasts the spices at the same time. Cook or reheat the brown rice before you start.

A seven-ingredient, three-minute stir-fry packed with Thai flavor. This is about as fast, easy, and flavorful as dinner gets. Note: Adjust the amount of red curry paste according to your taste and heat tolerance. You can cook Chicken green curry stir-fry wrapped in omelette using 16 ingredients and 6 steps. Here is how you cook that.

Ingredients of Chicken green curry stir-fry wrapped in omelette

1. You need 1-2 Tbsp of green curry paste.
2. You need 1 of large piece of chicken breast (or 2 small pieces), cut to small pieces.
3. You need 1 Tbsp of coconut oil.
4. It's A few of barton bell peppers.
5. You need A few of pieces snow peas.
6. It's A few of leaves Thai basil or basil.
7. It's of Chopped red chilli.
8. It's 1 Tbsp of fish sauce.
9. Prepare 1/2 Tsp of Sugar.
10. Prepare 1 Tbsp of water.
11. It's 1 Tbsp of milk.
12. Prepare of Omelette.
13. Prepare 2 of eggs.
14. It's 1 Tbsp of vegetable oil.
15. It's 1 pinch of salt.
16. You need 1 Tsp of water.

In general, the red curry paste that comes in a plastic tub is spicier than one that comes in. Imagine an omelette with stir fry noodles on the inside. That's what these egg parcels are all about. It's a fun way to shake up your dinner routine!

Chicken green curry stir-fry wrapped in omelette instructions

1. Beat the eggs and add a pinch of salt and a tea spoon of water.
2. Heat up the pan with cooking oil. Then add beaten eggs into the pan. Wait until it’s golden and take off the heat. Leave it aside..
3. Add coconut oil in to the pan. Heat it up with medium to low heat. Add green curry paste in and move it around be careful as it can be burned easily..
4. Add chicken. Cook it with curry paste that already in the pan. Add milk..
5. Add snow peas. Then add bell peppers. Then Thai basil and red chillis. Stir-fry until our veg are soften. Turn off the heat..
6. Assemble the stir-fry into our omelette. Then wrap omelette around it. Now it’s ready to be served with steam rice..

This recipe is all about having fun. Sure, it is much more efficient to scramble the eggs and toss them with the stir fry noodles, but I crave elegant presentation. A delicious low-carb stir fry with juicy pork fillet, flavoured with Thai green curry paste and coconut milk. I'm not going to get into this topic (as I think that there's enough debate going on around it all around the web) but I really, really loved the sound of their Pork and Coconut stir fry. Pork and green bean red curry stir fry is an aromatic and appetizing dish that goes well with steamed rice.