Red Thai Curry À La Gabi
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken breast fillet (s), cut into bite-sized pieces
- 200 g kin prawns, peeled and deveined
- 4 port. Basmati, or Thai rice
- some sunflower oil
- some sesame oil
- some soy sauce
- 1 clove garlic, squeezed
- some coriander green, finely chopped
- some ginger root, fresh, grated
- 6 clove (s)
- some turmeric
- 150 g suar snap peas, finely chopped
- 1 red pepper (s), finely chopped
- 2 spring onions, cut into thin rings
- 2 ½ tablespoon curry paste, red
- 1 ½ small can coconut milk
- some lemongrass
- 1 bunch Thai basil
- some sugar
- salt
Print Recipe
Pin Recipe Instructions
- The evening before, marinate the chicken breast cubes as follows: Mix the sunflower oil with soy sauce, garlic, coriander and ginger. Cover and put in the fridge overnight.
- The next day cook the rice as instructed and season with cloves and turmeric to taste.
- Cook the marinated chicken breast cubes in the wok. Add the snow peas, spring onions and pepper pieces. Stir in curry paste, season with salt, sugar, lemongrass and Thai basil. Add the coconut milk and bring to the boil.
- Briefly fry the prawns in a pan with garlic, add to the sauce and let cook. Add the chopped coriander and season to taste again.
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