Red Thai Curry

Ingredients for 5 servings:

• 3 bell peppers, colored
• 125 g sugar snap peas
• 1 m.-sized onion(s)
• 6 leaves of Thai basil or regular basil
• 2 cans of coconut milk
• 3 tsp Thai curry paste
• 500 g rice
• e.g. salt and pepper
• 4 carrots
• 1 tbsp honey if needed
• 1 small garlic clove(s) or some garlic powder if needed
• 500 g chicken breast fillet(s)
• e.g. salt and pepper
• some oil
• n. B. garlic
• n. B. Honey

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

with coconut milk, peppers, sugar snap peas – vegetarian and with meat option

For the meat version, first dice the meat and marinate it in a bowl with a little oil, salt, pepper, garlic, and honey. Then refrigerate. Roughly dice the onion and all 3 bell peppers. Wash the snow peas and halve them if necessary. Slice the carrots. First, fry the onions (for the meat version with the chicken breast fillet) – ideally in a wok. When the onions are lightly browned, briefly add the diced bell peppers and carrots, and after about 1-2 minutes, deglaze with the coconut milk. Now stir in just 1 teaspoon of curry paste, then add the snow peas and basil. Bring to a boil, and when everything has a creamy consistency and the curry paste has been distributed, season with salt, pepper, and more curry paste. Add honey or garlic to taste, if desired. Cook the rice while the curry simmers for about 20 minutes. Season again (the curry needs a lot of salt, as the coconut milk significantly reduces this) and serve.