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Thai chicken curry

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Ingredients for 2 servings:

  • 1 tbsp peanut oil
  • 400 g chicken breast, cut into bite-sized pieces
  • 1 tbsp curry paste
  • 400 ml coconut milk
  • 2 garlic cloves, pressed
  • 2 cups basmati rice
  • salt and pepper
  • some sauce thickener, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cook the rice according to the package instructions or use loose rice in twice the amount of water. Season the chicken breast with a little salt and pepper and fry in peanut oil until crispy, then remove the meat from the pan. Briefly sauté the curry paste (I prefer the red one, but any other is fine) in the remaining oil in the pan, adding a little more if necessary. Now add the coconut milk and bring to a boil, season with garlic, salt, and pepper. Add a sauce thickener if desired, but it is not necessary. Now return the meat to the sauce, heat through, and serve with the 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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