Thai Curry

Step 1/8

• 2 chicken breasts
• ½ onion
• 1 carrots
• ½ red bell pepper
• ½ thumb size piece of ginger
• ½ handful of mangetouts

Cut the ginger, onion and pepper in dices. Half the mangetouts and cut the carrots in strips. Cut the chicken breast in chunks.

Step 2/8

Fry the vegetables with some oil in a deep frying pan or a wok for about 3 min

Step 3/8

• 1 tbsp curry paste (red, green or yellow is your choice )
• 1 tsp tumeric

Add the chicken, curry paste and tumeric and fry for another minute

Step 4/8

• 200 ml coconut milk

Stir in the creamy coconut milk until combined

Step 5/8

• ½ handful of frozen peas

Add the frozen peas as well and simmer for 5-7 minutes

Step 6/8

• ½ handful of fresh coriander

Tear some coriander in pieces and add to the curry. Stir in well.

Step 7/8

• 200 g rice

The rice can be prepared during you cook the curry. You can prepare this Thai curry easy ahead. Then boil the rice whenever you are ready to eat.

Step 8/8

• (sesame seeds)

If you like you can top the Thai curry with some sesame seeds. It’s not needed though

Enjoy your meal!