Thai red curry chicken

You need Rochfort 8° and

Food:

• A chick (0,5kg),
• mushrooms,
• red pepper,
• onions (not much),
• rice.

Sauce:

• red curry paste (small jar),
• lemon grass (1 tablespoon),
• fish sauce (2 tablespoons),
• coconut milk (0,5l),
• sugar (2 tablespoons).

Now follow the photos.

Cut the chick.

Fry the chick.

Cut veggies.

Fry veggies.

Check if you have all the thai stuff. Milk should look like milk not like the cream on the photo, but it was still fine.

Prepare sauce by putting all the thai ingredients together on medium heat. Don't forget to put the heat on as I do.

Stir and stare. If you like it dense, as we do, wait 100 hours, get annoyed right away and just add some corn flour. 20-30 minutes should do the job.

At some point it should look like below. Add chicken and veggies to your sauce and wait around 10 more minutes on medium heat.

Hear "Take a photo of parsley, I love the color". Take the photo. 

Pour your second best into the first best glass.

Enjoy.