in

Thai Red Curry with Yellow Basmati Rice

5 from 4 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 265 kcal

Ingredients
 

Thai red curry:

  • 300 g Turkey breast schnitzel (alternatively chicken breast fillet)
  • 2 tbsp Sunflower oil
  • 100 g Carrots
  • 100 g Onions
  • 500 g Paprika (red, yellow and green)
  • 300 ml Coconut milk
  • 300 ml Water
  • 2 packet Spice paste for Thai red curry à 50 g (Asia Shop!)
  • 1 tsp Sambal oelek
  • 1 tsp Sugar
  • 2 tbsp Tapioca starch
  • 4 Stalk Coriander

Yellow basmati rice

  • 250 g Basmati rice
  • 1 tsp Salt
  • 1 tsp Turmeric

Instructions
 

Thai red curry:

  • Wash turkey escalope, pat dry with kitchen paper and cut into strips. Peel the carrots with the garnish peeler, cut in half lengthways and slice diagonally. Peel, halve and cut the onions into strips. Clean and wash the peppers and cut into small diamonds. Heat sunflower oil (1 tbsp) in the wok, fry the turkey strips vigorously / stir-fry and slide them to the edge of the wok. Add sunflower oil (1 tbsp) and fry the vegetables (carrot slices, onion strips and pepper diamonds) one after the other / stir-fry and keep pushing everything to the edge of the wok. Deglaze / pour in the coconut milk (300 ml) and water (300 ml). Add the Thai red spice paste (2 packets of 50 g each) and season with sambal oelek (1 teaspoon) and sugar (1 teaspoon). Let everything simmer with the lid on for about 10 minutes. Finally, thicken with tapioca starch (2 tbsp) dissolved in water and sprinkle with coriander leaves.

Yellow basmati rice:

  • Bring rice (250 g) to the boil in water (450 ml) with salt (1 teaspoon) and turmeric (1 teaspoon), stir well and cook with the lid closed on the lowest temperature setting for about 20 minutes.

Serve:

  • Press the rice into a cup and turn it onto the plate. Add the Thai red curry and serve.

Nutrition

Serving: 100gCalories: 265kcalFat: 30g
Avatar photo

Written by John Myers

Professional Chef with 25 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Crispy Mozzarella on Tomatoes and Rocket

Refreshing Cucumber Salad