Red Thai curry

Name: Red Thai curry
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 1 pack of (250g) "Red Curry Rice Mix"; 7-10 Tbsp (with rice, curry paste and coconut milk powder;; 7-10 Tbsp of Thai Kitchen); 300-400 g Chicken filet; 1 TABLESPOON Oil; 1 medium-sized carrot; 1 collar Spring onions; 400 ml Milk; 1 TABLESPOON Peanut kernels; 7-10 Tbsp Salt; 1 pinch Sugar

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

1 pack of (250g) "Red Curry Rice Mix"
7-10 Tbsp (with rice, curry paste and coconut milk powder;
7-10 Tbsp of Thai Kitchen)
300-400 g Chicken filet
1 TABLESPOON Oil
1 medium-sized carrot
1 collar Spring onions
400 ml Milk
1 TABLESPOON Peanut kernels
7-10 Tbsp Salt
1 pinch Sugar

Directions

1
Rinse rice, bring to the boil with 300 ml water. Stir 1x and let it swell covered on the exposed stove for 20 minutes. Wash, dry and dice the fillet
2
Fry in hot oil. Peel or clean and wash the carrot and leek and cut them into thin slices. Fry both briefly. Stir in half the curry paste
3
Deglaze the curry with almost 400 ml milk and bring to the boil. Stir in coconut milk powder and simmer everything for about 10 minutes. Coarsely chop the peanuts
4
Season the curry with the remaining curry paste (caution, hot!), salt and sugar. Serve with the rice and sprinkle nuts over it