Chicken with Yellow Curry and Jasmine Rice
A typical Thai dish of crispy vegetables and juicy meat immersed in the sweetness of coconut milk with a mild, golden curry paste. Traditionally, curry pastes are prepared using fresh coconut milk and spices grated with ginger, garlic, chilli and turmeric, but with curry, just like with all other traditional dishes, every Thai cook has their own secret for this wonderful spice mix. We have chosen yellow curry, which is the mildest blend of curcuma-based ingredients that are rich in colour and health benefits.
Ingredients
| 2 SERVINGS | 4 SERVINGS | |
|---|---|---|
| CURRY | ||
| – chicken breast | 1 medium | 2 medium |
| – onion | 1 | 2 |
| – garlic | 2 cloves | 4 cloves |
| – fresh ginger | 2 cm root | 4 cm root |
| – coconut oil | 2 tbsp | 4 tbsp |
| – carrot | 1 small | 2 small |
| – red bell pepper | 1 small | 2 small |
| SAUCE | ||
| – yellow curry paste | 50 g | 50 g |
| – coconut milk | 400 ml | 400 ml |
| RICE | ||
| – jasmine rice | 200 g | 400 g |
| TO SERVE | ||
| – coriender | 1/4 bunch | 1/2 bunch |
You wil need
Salt, pepper, water, 2 pots, deep pan, grater, strainer.
*** Where necessary, in the meal preparation instructions, we provide ingredient quantities for 2 servings (4 servings). ***
| NUTRIENTS | 100g | 1 SERVING |
|---|---|---|
| Energy | 712.0 kJ | 4726.1 kJ |
| Energy | 170.1 kcal | 1129.0 kcal |
| Fat | 9.4 g | 62.2 g |
| of which saturates | 7.9 g | 52.5 g |
| Carbohydrate | 14.5 g | 96.1 g |
| of which sugars | 2.2 g | 14.6 g |
| Added Sugar | 2.2 g | 14.6 g |
| Protein | 6.6 g | 43.9 g |
| Salt | 0.4 g | 2.6 g |
Recipe
1.
Peel the carrots and cut into medium-thick rings (about 0.5 cm). Peel the onion and cut it into 4 parts lengthwise and then crosswise. Peel the garlic cloves and cut into slices. Peel the ginger (it’s easiest to use a teaspoon) and grate it on a fine-mesh grater.
Cut the chicken into medium-sized pieces (about 2×2 cm). Cut the peppers into medium-sized pieces.
2.
Wash the coriander and chop it.
3.
In a saucepan, over medium heat, boil half the coconut milk and dissolve the curry paste in it. Pour the coconut oil into a separate pan and fry the grated ginger, onion, garlic and chicken for 5-6 minutes.
Then add the carrots and peppers and fry for another 5 minutes stirring occasionally
4.
Pour in the curry sauce and mix thoroughly. Then gradually add the rest of the coconut milk and simmer it, stirring occasionally, for about 20 minutes.
At the end, try the sauce and season it with salt and pepper to your taste.
5.
Boil 400ml (800 ml) of water and add 2/3 tbsp of salt. Put the rice in boiling water and cook for about 12 minutes, until it is swollen and soft. Put the rice in a strainer and pour warm water.
6.
Place a portion of rice in small bowls and a portion of delicious, mild curry into larger bowls. Sprinkle the curry with fresh coriander and enjoy the exotic taste of this dish!
