Thai curry with chicken and basmati rice

ALL YEAR /

Cut the vegetables into not too small pieces and fry them separately by type (due to the different cooking times) in olive oil until they still have some bite. This can be done in a row in the same pan and after frying everything can be put together in a bowl. Cut the chicken or turkey breast into strips and fry hot in olive oil, dust with curry powder and add the Thai curry paste. Fry the meat well, then add all the vegetables. This is best done in a wok, if available, or in a large casserole. Now add the coconut milk and vegetable stock as needed to make enough sauce. Season with salt, pepper and chilli (according to taste). If it is too spicy, you can neutralise it with yoghurt, crème fraîche or similar. Finally, serve with finely chopped coriander.

If you omit the meat and add the curry paste and curry to the carrots, for example, you have a fine vegetarian dish!

Basmati rice goes best with this, but of course any other type of rice will do. Prepare the rice according to the instructions on the packet.

For 4 persons: 500gr – 600gr chicken breast / 2 pointed peppers / 1 – 2 courgettes / 1 broccoli / mushrooms / 4 – 6 carrots / Thai curry paste / 1 can coconut milk / vegetable stock / curry / chilli / salt / pepper / fresh coriander

hs / translation: DeepL