Thai red curry with chicken
- 600 grams chicken filet or breast, diced
- 400 ml coconut milk/cream
- 3 tbsp red curry paste
- 200 grams white rice (thai jasmin rice is best)
- 100 grams green beans / haricots verts, cut in 2 or 3 parts each
- 1 red bell pepper, cut in thin slices
- 1 onion, chopped in large slices
- 3 spring onions, cut in small rings
- 70 grams diced pineapple
- 10 ml coconut oil or olive oil
- Cut all the vegetables and chicken as required.
- Don't cut the vegetables too finely, they should still have a nice bite.
- Pre-bake the chicken in a wok in some coconut or olive oil until the pieces are no longer raw inside.
- You might have to do it in two portions.
- Take it out and set it aside on a plate when done, clean the wok.
- Put the bell pepper and the green beans into the wok in the rest of the oil for about 2 minutes on medium heat.
- Add the red curry paste and cook for another minute or 2.
- Add about a quarter of the coconut milk when the curry paste starts to stick to the pan.
- Stir everything together well and let it simmer.
- Cook the rice according to instructions in another pan.
- This will take about 10 minutes.
- Add the normal onion, the chicken and some more coconut milk.
- Stir and let it simmer for 5 more minutes.
- Add the spring onions, the pineapple, and all the rest of the coconut milk.
- Turn the fire to low heat.
- Let it simmer some more.
- When your rice is done, check and taste if your vegetables are cooked well, especially the bell pepper and green beans.
- Serve the rice and curry separately.
- Everyone can take rice and pour delicious curry over it at will.
- Done!
coconut milk, red curry, white rice, green beans, red bell pepper, onion, spring onions, pineapple, coconut oil
Taken from cookpad.com/us/recipes/347848-thai-red-curry-with-chicken (may not work)