Red Thai Curry
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tablespoon curry paste (Thai), red
- 500 g chicken breast fillet (s)
- 2 sweet potato (s)
- 100 g suar snap peas
- 2 carrot (s)
- 2 cans coconut milk
- 1 dash fish sauce
- 3 teaspoons palm sugar
- 4 tablespoon soy sauce
- 1 bunch Thai basil
- 3 tablespoon oil, neutral
Print Recipe
Pin Recipe Instructions
- Wash vegetables and meat and cut into bite-sized portions. Pluck Thai basil.
- Let the oil get hot in a large saucepan. Add the curry paste and spread with the oil to form a mass. Fry them together briefly. Add the coconut milk. Stir until the coconut milk and paste are mixed. Add the chicken, potatoes and carrots. Add the fish sauce, palm sugar and soy sauce.
- Simmer and add the snow peas after about 20 minutes.
- Just before serving, add the Thai basil.
- Basmati rice goes well with it.
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