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Thai-style chicken curry

updated

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Ingredients for 3 servings:

  • 150 g jasmine rice
  • 300 g chicken breast fillet(s)
  • 300 g broccoli
  • 1 bunch of spring onions
  • 200 g carrot(s)
  • 2 tbsp sesame oil or peanut oil
  • 30 g curry paste
  • 1 can coconut milk, approx. 400 ml
  • 1 pinch(s) of sugar
  • some salt
  • possibly chili flakes

Instructions

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

simple and delicious

Cook the rice in salted water according to the instructions. Dice the meat. Cut the spring onions into rings and the carrots into sticks. Cut the broccoli into small florets and boil for 5 minutes. Heat the oil. Sauté the meat and carrots. Add the spring onions and broccoli and season with salt. Stir in the curry paste, deglaze with the coconut milk, and simmer briefly. Finally, season the curry with salt and sugar. Serve with the rice. Tip: If you like it spicy, you can add some chili flakes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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