Summary

Ingredients

• 2 tablespoon butter
• 2 small onions
• 2 cloves garlic
• 4 teaspoons Thai curry powder
• 300 g lon rain rice, loose
• 150 g peas, frozen
• 4 tablespoon sour cream
• some pepper
• a bit salt
• 600 ml vegetable stock, instant

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Instructions

1. First peel the onions and the garlic cloves and chop them very finely. Melt the butter in a saucepan and sauté the onion and garlic cubes until translucent.
2. In the meantime, prepare the vegetable stock.
3. Now add the Thai curry powder to the pot, stir and let it roast. This is how the curry powder unfolds its great aroma. Then add the loose rice, stir and deglaze with the vegetable stock. Cook with the lid closed and low heat for 12 minutes, stirring occasionally.
4. Now add the frozen peas and cook again for 5 minutes with the lid closed. When the cooking time is over, fold in the sour cream and season with salt and pepper.
5. It is best to fill it into a mug and turn it out onto a plate, serve with the chicken.