@kvsingh
40min
0.0/5
Ce curry rouge thaï crémeux avec du riz au jasmin est un plat savoureux et nourrissant, à la fois réconfortant et équilibré. Il est rempli de poulet tendre, de maïs miniature, de brocoli, de pommes de terre et de carottes mijotés dans une sauce au lait de coco et curry rouge. Le riz jasmin parfumé absorbe les saveurs épicées et onctueuses pour une bouchée parfaite à chaque fois.
10
Portions
2
100
g
Broccoli
100
g
Baby Corn
2
tbsp
Red Curry Paste
300
g
Chicken Breast
400
ml
Coconut Milk
1
tbsp
Olive Oil
150
g
Jasmine Rice
5
g
Fresh Coriander
1
Carrot
1
Potato
Cut the chicken breast into bite-sized pieces. Peel and slice the carrot and potato. Chop the broccoli into small florets and slice the baby corn. Rinse the jasmine rice thoroughly under cold water.
20min
Boil the rice in a pot with water according to the package instructions. Let it simmer covered until the rice is soft and fluffy.
In a large pan or wok, heat olive oil over medium heat. Add the red curry paste and stir for 1 minute. Add chicken and cook until it turns white. Add the potatoes, carrots, broccoli, and baby corn. Sauté for a few minutes.
10min
Pour in the coconut milk, stir well, and bring to a light simmer. Let the curry cook uncovered for about 10 minutes until the vegetables are tender and the sauce slightly thickens.
Serve the curry hot with jasmine rice. Garnish with freshly chopped coriander before serving.