Chicken fillet is an extremely popular meat that is prepared in a thousand and one ways. If we fry it quickly we have to eat it immediately, otherwise it becomes dry and strong, if we prepare it in sauce it will be more liquid and we can store it for later.
You can prepare whole fillets in sauces, it will be even better if you cut them into smaller and thinner pieces. Such a dish will be prepared very quickly, as the meat does not need more than fifteen or twenty minutes to roast or cook.
300 chicken fillets
2 cups beans
1 red pepper
1 cup coconut milk
4 tablespoons green curry paste
salt, pepper, a few curry leaves, oil
Peel and chop the onion, cut the peppers into thin slices. Cut the meat into thin pieces, salt, lightly pepper and mix. Fry quickly in hot oil until lightly browned. Then transfer to a bowl. Lightly fry the onions and peppers in the same oil until dry. Add the curry paste, fry and stir, pour in the coconut milk and bring to the boil. Add the peas and meat and simmer on low heat for about fifteen minutes. If the sauce is too thick, add a little coconut milk and if you want to thicken it, a little more pastry. Serve in cups and garnish with curry leaves.