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Red Thai Curry with Chicken Fillet
1
(1)
30 min
Knuspr-Küche
Ingredients
Preparation method
Ingredients overview
- 350 grams chicken fillet
- 150 grams basmati rice
- 200 grams mushrooms
- 1 red bell pepper
- 200 milliliters coconut milk
- 1 tbsp sunflower oil
- 3 tsp red curry paste
- 200 grams frozen green beans
- 35 grams parsley (1/2 bunch)
- Salt
- 160 grams spring onions (1 bunch)
Cook the basmati rice according to the package instructions. Meanwhile, wash the bell pepper and cut it into pieces. Wash the spring onions and slice them thinly. Clean and quarter the mushrooms. Rinse the chicken fillet, pat dry, and cut into bite-sized pieces. Drain the basmati rice after the specified cooking time and set aside.
Heat the oil in a frying pan or wok and sear the chicken pieces thoroughly. Remove the chicken pieces from the pan. Sauté the mushrooms and bell pepper in the remaining fat. Then deglaze everything with coconut milk and 250 ml of water. Stir in the red curry paste and let everything simmer for about 5 minutes.
Now add the cooked chicken pieces, green beans, and spring onions back to the mushroom, bell pepper, and curry mixture. Simmer the Thai curry for another 5 minutes. Meanwhile, wash, dry, and finely chop the parsley. Finally, season the Thai curry with salt to taste, sprinkle with parsley, and serve with the cooked basmati rice.
Chef's tip
For an extra creamy texture, either reduce your Thai curry a bit longer or stir in a little cream cheese.
30 min
Under an hour
