Red Thai Curry with Chicken
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 25 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g basmati
- 600 g chicken breast fillet (s)
- 2 bunch spring onion (s)
- 200 g carrot (s)
- 2 tablespoons oil
- salt
- 50 g curry paste, red
- 2 cans coconut milk
- 2 tablespoon peanuts, unsalted
- sugar
Print Recipe
Pin Recipe Instructions
- Cook rice in salted water. Cut the meat in cubes, spring onions in rings and carrots in slices.
- Heat the oil. Fry the meat and carrots in it, add the spring onions and season with a little salt. Stir in the curry paste, deglaze with the coconut milk and simmer a little.
- Meanwhile chop the nuts. Season the curry with salt and sugar and serve sprinkled with peanuts. Serve with rice.
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