Red Thai Curry with Basmati Rice

Name: Red Thai Curry with Basmati Rice
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 tbsp Fish Sauce; 400 ml Milk; 0.5 pcs Lime; 250 g Basmati Rice; 400 g Chicken Breast; 1 tbsp Vegetable Oil; 1 tsp Sugar; 2 tbsp Red Curry Paste; 1 pcs Bell peppers

40 min

4 porzioni

Medio

A fragrant and creamy Thai red curry with tender chicken and crisp bell peppers, perfectly balanced with fluffy basmati rice. This classic dish offers a harmonious blend of spicy, sweet, and savory flavors.

Passaggi

Rinse the basmati rice thoroughly under cold water until the water runs clear. Cook according to package instructions (usually 1 part rice to 2 parts water) until fluffy.

Cut the chicken breast into bite-sized pieces. Deseed and slice the red bell pepper into strips.

Heat the vegetable oil in a large pan or wok over medium-high heat. Add the red curry paste and stir-fry for about 1 minute until fragrant. Add the chicken pieces and cook until lightly browned.

Pour in the coconut milk, then add the sliced red bell pepper. Bring to a gentle simmer and cook for 8-10 minutes, or until the chicken is cooked through and the bell pepper is tender-crisp.

Season the curry with fish sauce, a squeeze of lime juice, and sugar to taste. Serve hot with the fluffy basmati rice.