Red Thai Curry with Chicken or Turkey
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken breast fillet (s) or turkey breast
- 1 glass bamboo slices
- 1 can coconut milk
- 3 carrot (s)
- 200 g mushrooms, white or brown
- 1 bell pepper
- 2 tablespoon fish sauce
- 1 bunch Thai basil
- 2 tablespoon curry paste, red
- salt
- Soy sauce, thin
- Chilli to taste
Print Recipe
Pin Recipe Instructions
- First the meat is cut into bite-sized pieces. The mushrooms can either be quartered or sliced. The carrots can be cut into sticks or slices. The pepper should also be cut into bite-sized pieces. Caution: It is advisable to briefly heat the bamboo in a saucepan.
- Pour 2-3 tablespoons of coconut milk into a saucepan so that you can no longer see the bottom of the saucepan. Next, the curry paste is added and heated to a low temperature. Now stir with a spoon until the mixture is smooth and creamy.
- Then the meat is added and steamed a little. Next, add the bamboo and enough coconut milk to cover the meat and bamboo. This is now being cooked a little. Next are the carrots. You cook them until they are done. Depending on the taste, still with a bite or soft. At the end there are mushrooms and peppers.
- It is seasoned with fish sauce, soy sauce and salt. Tends to use more fish sauce than salt. If it`s not spicy enough, you can add more curry paste or some chilli. Now the pot is removed from the plate and the basil leaves are stirred in.
- The curry is served with jasmine rice.
- Tips: If you leave the curry one night without mushrooms and peppers and finish it the next day, it tastes better. Mushrooms and peppers are not added yet, otherwise they will be too soft
- Instead of chicken or turkey, you can also have tofu, beef, pork or seafood.
- Without meat, it`s vegetarian and tastes good too.
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