Thai red curry chicken and aromatic rice
Tender chicken breast simmered in a creamy Thai red curry sauce flavoured with coconut milk and spices. Served with stir-fried vegetables and fragrant rice, for a perfect harmony of sweetness and intensity. 🌶️🥥🍛
Chef's choice
Ingredients
Portions:
4
For the curry:
200 g
chicken breast
100 ml
coconut milk
50 g
aubergine, diced
50 g
red pepper, sliced
30 g
green beans, trimmed
1 tbsp
high-oleic sunflower oil
vegetable stock [onion, carrot, celery stalk, fresh thyme, bay leaf, pepper, leeks]
1 piece of galangal, sliced
2 cloves of garlic, minced
2 shallots, chopped
handful of basil leaves
1 lemongrass stick, bruised
1 red chilli, sliced
1 tbsp fish sauce [Anchovies, Water, Salt, Sugar]
2 kefir leaves
fine salt to taste
1 tsp cane sugar
ground white pepper to taste
1 tsp coconut flower sugar
For the rice:
100 g
organic basmati rice
1/4 tsp turmeric
1 cup
water
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Rinse the basmati rice under cold water until the water runs clear. Cook rice with 1.5 cups of water, a pinch of salt, and a few kefir leaves over medium heat until fluffy.
- In a pan, heat high-oleic sunflower oil. Add sliced onions, minced garlic, and chopped shallots. Sauté until onions are translucent.
- Add sliced chicken breast, galangal, lemongrass, and red chili. Cook until chicken is browned.
- Pour in coconut milk, vegetable stock, fish sauce, and cane sugar. Stir in aubergine, green beans, and red pepper. Simmer until vegetables are tender.
- Season with fine salt, coconut flower sugar, ground white pepper, and turmeric. Garnish with fresh basil leaves before serving over the fragrant rice.
For extra flavor, add a squeeze of lime before serving.