John Myers
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Red Thai Chicken Curry with Coconut Corn Rice
The perfect red thai chicken curry with coconut corn rice recipe with a picture and simple step-by-step instructions.
Red Thai Chicken Curry
- 400 g Chicken fillet
- 4 piece Garlic cloves
- 90 g Coriander
- 1 piece Lime
- 200 g Mushrooms
- 200 g Sugar snap
- 100 g Cherry tomatoes
- 1,5 tablespoon Fishsoup
- 1,5 tablespoon Oyster sauce
- 2 tablespoon Soy sauce
- 600 Milliliters Coconut milk
- 1 teaspoon Tomato paste
- 1 bunch Spring onions
- 1 piece Chilli pepper
- Salt and pepper
Sweet Corn Coconut Rice
- 2 Cup Basmati rice
- 1 Cup Desiccated coconut
- 250 g Corn
Red Thai Chicken Curry
- Finely chop the garlic, cut the meat into thin, medium-sized strips and roast both with the coarsely chopped spring onion. Then add half of the chilli pepper cut into strips and continue toasting with the red curry and tomato paste.
- Then add the fish sauce, soy sauce, oyster sauce, salt, pepper and the juice of the lime. Then add the quartered champions and roast for another 2-3 minutes. Now add the sugar snap peas.
- Pour the coconut milk on top and add the halved tomatoes and the coarsely chopped coriander. Let everything reduce for about 3-4 minutes.
- Season to taste and, if necessary, refine with curry paste and soy. For serving, I recommend sprinkling a little coriander on top.
Sweet Corn Coconut Rice
- Cook the rice in the rice cooker and then add the desiccated coconut and corn and stir well. Then put the lid back on the pot and leave the rice covered until the curry is ready, so that the taste can unfold.
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