スパイスココナッツミルクチキンパスタのレシピ
スパイスココナッツミルクチキンパスタ
Spiced Coconut Milk Chicken Pasta Recipe
2人分
材料
パスタ・適量
鶏肉・200g
玉ねぎ・一玉
キャベツ・5/1玉
ニンニク・2かけら
ココナッツミルク・200cc
ギー（バターでも可）（他の油でも可）
塩・適量
エビつゆ・大さじ2（醤油でも可）
スペシャルグリーンスパイス・お好み
Step1
パスタを茹でる。
玉ねぎは薄切り、
キャベツはざく切り
ニンニクはみじん切り
Step2
フライパンを温め、ギーをひき、
鶏肉を両面さっと焼いて取り出す。（中は生）
玉ねぎとをよく炒める。
次にキャベツを炒め、スペシャルグリーンスパイスを
さっと炒める
Step3
少しの水を入れ、温まったら鶏肉を戻し
ココナッツミルクを入れ、煮たたせ
エビつゆと塩を入れ
ごく弱火で10分ほど煮る
Step4
パスタを入れ、塩で味を整えて完成。
濃厚なココナッツにスペシャルグリーンスパイスの
カルダモンの刺激的な香り抹茶の風味
マスタードの爽やかな辛味
胡椒の刺激がココナッツクリームを引き立てる
Serves 2
Ingredients
Pasta (as needed)
200g Chicken
1 Onion
1/5 Head Cabbage
2 Garlic Cloves
200cc Coconut Milk
Ghee (or butter) (or other oil)
Salt (as needed)
2 Tablespoons Shrimp Sauce (or soy sauce)
Special Green Spice (as needed)
Step 1
Boil the pasta.
Thinly slice the onion,
Roughly chop the cabbage,
Finely chop the garlic.
Step 2
Preheat a frying pan, add ghee,
Briefly sear the chicken on both sides, then remove. (The inside will remain raw.)
Stir-fry the onion and the chicken thoroughly.
Next, stir-fry the cabbage and briefly stir-fry the special green spices.
Step 3
Add a little water and, once hot, return the chicken.
Add the coconut milk and bring to a boil.
Add the shrimp broth and salt.
Simmer over very low heat for about 10 minutes.
Step 4
Add the pasta, season with salt, and it's done. Rich coconut with special green spices.
The pungent aroma of cardamom and the flavor of matcha.
The refreshing spiciness of mustard.
The zing of pepper enhances the coconut cream.
Serves 2
Ingredients
Pasta (as needed)
200g Chicken
1 Onion
1/5 Head Cabbage
2 Garlic Cloves
200cc Coconut Milk
Ghee (or butter) (or other oil)
Salt (as needed)
2 Tablespoons Shrimp Stock (soy sauce also works)
Special Green Spice (to taste)
Step 1
Boil the pasta.
Thinly slice the onion,
Roughly chop the cabbage,
Finely chop the garlic.
Step 2
Preheat a frying pan, add ghee,
Sear the chicken on both sides, then remove. (The inside will be raw.)
Stir-fry the onion and the cabbage well.
Next, stir-fry the cabbage and the special green spice.
Step 3
Add a little water, and once it's hot, return the chicken.
Add the coconut milk and bring to a boil.
Simmer over very low heat for about 10 minutes.
Step 4
Add the pasta, season with salt, and serve.
Rich coconut with special green spices, the stimulating aroma of cardamom, the flavor of matcha, the refreshing spiciness of mustard, and the zing of pepper that enhances the coconut cream.
