in Thailand

Thai curry

updated

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Ingredients for 4 servings:

  • 250g basmati
  • 600 g chicken fillet(s)
  • 2 bunch of spring onions
  • 200 g carrot(s)
  • 2 tbsp oil
  • Salt
  • 50 g curry paste, red
  • 500 ml milk
  • 250 ml coconut milk
  • 2 tbsp peanuts, unsalted
  • some sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the rice until tender. Dice the meat and slice the cleaned spring onions into rings. Slice the peeled carrots. Heat the oil. Sauté the meat and carrots. Add the spring onions, season lightly with salt, stir in the curry paste, and fry briefly. Deglaze with the milk and coconut milk. Simmer for 10 minutes. Season with salt and sugar. Chop the peanuts and sprinkle them over the curry. 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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