John Myers
Spicy Chicken and Vegetables Pan with Basmati Rice
The perfect spicy chicken and vegetables pan with basmati rice recipe with a picture and simple step-by-step instructions.
- 125 g Basmati rice
- 1 Shallot
- 1 small Yellow pepper
- 1 small Red pepper
- 250 g Chicken breast
- 1 tbsp Rapeseed oil
- 1 tsp Red curry paste
- 100 ml Water
- Salt and pepper
- 2 Stems Lemon balm fresh
- Cook the basmati rice according to the instructions on the packet.
- Peel the shallot, cut in half and slice. Halve the peppers, clean and cut into strips.
- Cut the chicken breast into large pieces. Heat the oil in a pan. Fry the shallots and pepper strips in it for 2-3 minutes. Remove the vegetables from the pan. Add the chicken to the pan and fry until golden brown.
- Put 1-2 teaspoons of red curry paste and water in the pan and let simmer for about 2 minutes. Add the vegetables, season with salt and pepper. Pluck lemon balm leaves from the stems. Arrange the spicy chicken and vegetable pan with rice on plates and serve sprinkled with lemon balm leaves.
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