Poultry Thai Curry

Name: Poultry Thai Curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 red pepper; 1 collar Spring onions; 200 g Mushrooms; 350 g Chicken filet; 150 g Basmati Rice; 7-10 Tbsp Salt; 1 tablespoon (10 g) Oil; 200 ml Coconut milk (canned); 2-3 TEASPOONS yellow curry paste; 200 g frozen green beans; 1/2 bunch Parsley

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 red pepper
1 collar Spring onions
200 g Mushrooms
350 g Chicken filet
150 g Basmati Rice
7-10 Tbsp Salt
1 tablespoon (10 g) Oil
200 ml Coconut milk (canned)
2-3 TEASPOONS yellow curry paste
200 g frozen green beans
1/2 bunch Parsley

Directions

1
Clean, wash and chop the peppers and spring onions. Clean, grate and quarter the mushrooms. Wash chicken meat, dab dry and cut into cubes. Put rice in boiling salted water and cook on low heat for about 15 minutes.
2
Heat the oil, fry the meat all around, remove. Sauté the mushrooms and peppers in the cooking fat. Deglaze with coconut milk and 250 ml water. Stir in curry paste. Let simmer for about 5 minutes.
3
Add the meat, beans and spring onions and simmer for another 5 minutes. Wash parsley, dab dry and cut into fine strips. Drain the rice and let it drain. Season Thai curry with salt.
4
Serve with rice and sprinkle with parsley.