Thai Curry

Meat 35 min 4 servings Easy ~450 kcal

by Tavolino

A spicy, hot curry with tender chicken, crunchy vegetables, and a creamy coconut milk sauce, served with rice.

Ingredients

1
Cook the rice (200 g) according to package instructions.
2
Wash the chicken breast fillet (500 g), pat dry, and cut into bite-sized pieces.
3
Peel the onion (1 piece) and finely dice it.
4
Clean the mushrooms (5 pieces) and slice them.
5
Wash the bell peppers (2 pieces), remove the seeds, and cut into strips.
6
Peel the garlic (1 clove) and finely mince it.
7
Whisk the coconut milk (400 ml) and red curry paste (50 g) together in a bowl until smooth.
8
Heat the oil (1 tbsp) in a wok or large pan.
9
Sear the diced onion and chicken in the pan.
10
Add the mushrooms, bell peppers, and garlic, and sauté briefly.
11
Season with salt (1 pinch) and pepper (1 pinch).
12
Pour the coconut curry mixture into the wok and bring to a boil.
13
Stir in the bean sprouts (200 g) and bamboo shoots (200 g).
14
Simmer everything for 5 minutes and season to taste with salt and pepper.