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Ingredientes: (para 6 personas)
· 2 latas de leche de coco
· aceite de oliva
· 200 g de fideos de arroz planos (tallarines)
· 1 cebolla morada
· 60g de pasta de curry verde
· 2 dientes de ajo
· 500 ml de agua
· 350 g de pechuga de pollo
· 1 cucharada de salsa de soya
· 2 cucharadas de azúcar
· 2 cucharadas de limón
· 2 cucharadas de cilantro picado
· 200g de brocolli
· 100g de germen de soya
Preparación:
Picar la cebolla finamente. Rallar el jengibre y el ajo hasta hacerlo pasta.
Partir las pechugas de pollo en cubos.
Lavar el germen de soya y el brocolli.
Calentar el aceite en un wok. Cocinar la pasta de curry, el ajo, jenjibre y la cebolla picada. Agregar la leche de coco y el agua
Agregar los cubos de pollo y cocinar agregando las verduras. Agregar el resto de los ingredientes y salpimentar.
Finalizar con el cilantro picado.
Poner los fideos a remojar en agua hirviendo por 5 minutos y escurrir.
Se sirven los fideos cubriendolos con el curry.
Para decorar agregar unas hojas de cilantro.
Posted via email from La Luciérnaga Gourmet
