Summary

Ingredients

• 400 g chicken fillet (s), or turkey fillet in strips
• 250 g basmati
• 2 tablespoon oil, (neutral)
• 1 small onion (s) or 2 spring onions, cut into strips
• 400 ml coconut milk, can (do not shake)
• 100 g peas, frozen
• 150 g suar snap peas, frozen
• 1 green pepper (s)
• 5 mushrooms, white, fresh
• 1 teaspoon, heaped curry paste, green Thai

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Instructions

1. Start with the rice first:
2. Cook the basmati rice in salted water for 10 minutes, then drain and return to the saucepan. Put the lid on the pan with a tea towel in between, let it evaporate on the cooling stove for another 10 minutes, done.
3. In the meantime, prepare the ingredients, then start frying.
4. Onions in strips, meat in strips, open coconut can (do not shake beforehand), paprika in strips.
5. Scald frozen peas and pea pods in a colander with hot water.
6. Heat the oil in a saucepan, sauté the onions, peppers and mushrooms over a medium heat and remove them from the saucepan. Pour the curry paste into the pot and, while stirring, add 5 tablespoons of the coconut fat that settles in the top of the can. Then add the meat and stir carefully (1-2 min.)
7. Add the rest of the coconut milk and the vegetables and let stand over medium heat while stirring carefully (5 min.)
8. Don`t worry about the spiciness, coconut milk and rice are not too hot but spicy.