Red Thai curry with chicken

Name: Red Thai curry with chicken
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 1 pack of (250 g) Red Curry Rice Mix (contents: 170 g rice, 50 g curry paste, 30 g coconut milk powder); 7-10 Tbsp Salt; 300 g Chicken filet; 1 collar Spring onions (4 pcs., 125 g); 1 (approx. 100 g) Carrot; 1 TABLESPOON Oil; 300-400 ml Milk; 7-10 Tbsp Sugar; 1 TABLESPOON unsalted peanuts

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

1 pack of (250 g) Red Curry Rice Mix (contents: 170 g rice, 50 g curry paste, 30 g coconut milk powder)
7-10 Tbsp Salt
300 g Chicken filet
1 collar Spring onions (4 pcs., 125 g)
1 (approx. 100 g) Carrot
1 TABLESPOON Oil
300-400 ml Milk
7-10 Tbsp Sugar
1 TABLESPOON unsalted peanuts

Directions

1
Cook the rice from the Rice Mix package in salt water for about 20 minutes. In the meantime wash the fillets, dab dry and cut into cubes. Clean and wash spring onions and cut into rings. Peel and wash the carrot and cut into slices. Heat oil. Fry chicken fillet and carrots.
2
Add spring onions, salt a little. Stir in half the curry paste from the Rice Mix package. Deglaze with 300-400 ml milk, stir in coconut milk powder from the package, simmer for 10 minutes. Meanwhile chop the peanuts. Season Thai curry with salt and sugar, add remaining curry paste if you like. Serve rice and Thai-Curry sprinkled with chopped peanuts