Thai chicken curry

Name: Thai chicken curry
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Garlic cloves; 600 g Chicken filet; 2 red peppers; 250 g Carrots; 250 g Spring onions; 1 red chilli pepper; 200 g Basmati fragrant rice; 7-10 Tbsp Salt; 2-3 TABLESPOONS Oil; 7-10 Tbsp Curry; 100 ml creamy coconut milk; 300 ml Vegetable broth (instant); 100 g Whipped cream; 7-10 Tbsp black pepper; 1-2 TABLESPOONS Lime juice; 7-10 Tbsp Sugar; 7-10 Tbsp Lime wedges, coriander green and curry

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Garlic cloves
600 g Chicken filet
2 red peppers
250 g Carrots
250 g Spring onions
1 red chilli pepper
200 g Basmati fragrant rice
7-10 Tbsp Salt
2-3 TABLESPOONS Oil
7-10 Tbsp Curry
100 ml creamy coconut milk
300 ml Vegetable broth (instant)
100 g Whipped cream
7-10 Tbsp black pepper
1-2 TABLESPOONS Lime juice
7-10 Tbsp Sugar
7-10 Tbsp Lime wedges, coriander green and curry

Directions

1
Peel and finely chop the garlic. Wash the meat, dab dry and cut into strips. Clean and wash bell peppers, carrots, spring onions and chilli. Cut the bell peppers into cubes, carrots into slices, spring onions into pieces and chillies into rings. Put rice in 500 ml boiling salted water, bring to the boil, cover and let it swell at low heat for about 15 minutes. In the meantime heat oil in a large pan. Add the meat and fry well while turning.
2
Remove from the pan. Add vegetables, garlic and chilli to the frying fat and fry while turning. Add meat again and mix in. Sprinkle with curry, add coconut milk, stock and cream and bring to the boil. Cover and simmer for about 5 minutes. Season to taste with salt, pepper, lime juice, curry and sugar. Serve rice and Thai chicken curry to taste with lime wedges, coriander green and curry dusted