Green Thai Chicken Curry

Ingredients for 4 servings:

• 400 g chicken fillet(s) or turkey fillet cut into strips
• 250g basmati
• 2 tbsp oil (neutral)
• 1 small onion(s) or 2 spring onions, cut into strips
• 400 ml coconut milk, can (do not shake)
• 100 g peas, frozen
• 150 g sugar snap peas, frozen
• 1 bell pepper(s), green
• 5 mushrooms, white, fresh
• 1 tsp, heaped curry paste, green Thai

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Chicken, peas, coconut milk

First, start with the rice: Cook the basmati rice in salted water for 10 minutes, then drain and return it to the pot. Place the lid back on the pot with a tea towel between them, then let it cool down on the stovetop for another 10 minutes to cool off, and then add the steam. In the meantime, prepare the ingredients before frying. Slice the onions, slice the meat, open the coconut can (do not shake it first), and slice the bell pepper. Blanch the frozen peas and pea pods in a sieve with hot water. Heat the oil in a pot, briefly sauté the onions, bell peppers, and mushrooms over medium heat, then remove from the pot. Add the curry paste to the pot and stir in 5 tablespoons of the coconut oil that has settled at the top of the can. Then add the meat and stir gently (1-2 mins). Add the remaining coconut milk and the vegetables and let it simmer over medium heat, stirring gently (5 mins). Don’t worry about the spiciness, with coconut milk and rice it’s not too spicy but flavorful.