in Thailand

Red Thai curry with chicken

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Ingredients for 4 servings:

  • 250g basmati
  • 600 g chicken breast fillet(s)
  • 2 bunch of spring onions
  • 200 g carrot(s)
  • 2 tbsp oil
  • Salt
  • 50 g curry paste, red
  • 2 cans of coconut milk, 200 g each
  • 2 tbsp peanuts, unsalted
  • Sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Cooking class recipe

Cook rice in salted water. Dice the meat, slice the spring onions, and slice the carrots. Heat the oil. Sauté the meat and carrots, add the spring onions, and season with salt. Stir in the curry paste, deglaze with the coconut milk, and simmer briefly. Meanwhile, chop the nuts. Season the curry with salt and sugar and serve sprinkled with peanuts. Serve with rice.

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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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