Buy all ingredients right below the recipe
Ingredients
- 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)
Preparation
- 1Cook basmati rice according to package instructions. Meanwhile, wash the bell pepper and cut into pieces. Also wash the spring onions and cut into fine slices. Clean and quarter the mushrooms. Wash, pat dry, and cut the chicken fillet into bite-sized pieces. Drain the basmati rice after the specified cooking time and set aside.
- 2Heat oil in a pan or wok to sear the fillet pieces vigorously. Then remove the fillet pieces. Sauté mushrooms and bell pepper in the remaining frying fat. Then deglaze everything with coconut milk and 250 ml water. Now stir in the red curry paste and let everything simmer for about 5 minutes.
- 3Now add the cooked fillet pieces with beans and spring onions back to the mushroom-bell pepper-curry mixture. Let the Thai curry simmer for another 5 minutes. Meanwhile, wash, pat dry, and finely chop the parsley. Finally, season the Thai curry with salt, sprinkle with parsley, and serve with the cooked basmati rice.
Tip
For an extra portion of creaminess, either let your Thai curry reduce longer or stir in some cream cheese.
