Thai cut-ups

Name: Thai cut-ups
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Spring onions; 2 Limes; 1 chili pepper; 200 g Basmati rice; 7-10 Tbsp Salt; 600 g Chicken filet; 6 TABLESPOONS hulled sesame seed; 4 TABLESPOONS Sunflower oil; 1 TEASPOON yellow curry paste; 400 ml Coconut milk

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Spring onions
2 Limes
1 chili pepper
200 g Basmati rice
7-10 Tbsp Salt
600 g Chicken filet
6 TABLESPOONS hulled sesame seed
4 TABLESPOONS Sunflower oil
1 TEASPOON yellow curry paste
400 ml Coconut milk

Directions

1
Clean, wash and cut the spring onions into pieces of about 4 cm. Wash the limes hot and grate them dry. Halve 1 lime and squeeze the juice, cut the remaining lime into slices. Wash and clean the chilli and cut into thin rings
2
Prepare rice in boiling salted water according to package instructions. Wash the meat, dab dry, cut into strips and roll in sesame seeds. Heat oil in a pan. Fry the meat in it in portions for about 6 minutes, turning. Take out and keep warm
3
Briefly sauté the spring onions, chilli and curry paste in the cooking fat. Deglaze with coconut milk, bring to the boil and season with salt and lime juice. Arrange on plates