Recipe “Thai Curry with Vegetables, Mushrooms and Chicken Breast” | NDR.de – Guide

Ingredients:

• 
  200
  
  

  G
  
  
  

  chicken breast
  

• 
  1
  
  
  
  
  
  

  Red pepper
  

• 
  1
  
  

  Federation
  
  
  

  spring onions
  

• 
  1
  
  
  
  
  
  

  carrots
  

• 
  50
  
  

  G
  
  
  

  sugar snap
  

• 
  80
  
  

  G
  
  
  

  Shiitake mushroom
  

• 
  1
  
  
  
  
  
  

  onions
  

• 
  1
  
  

  the toe
  
  
  

  garlic
  

• 
  20
  
  

  G
  
  
  

  Ginger
  

• 
  1
  
  

  al
  
  
  

  oil
  

• 
  100
  
  

  G
  
  
  

  Red curry paste
  

• 
  300
  
  

  ml
  
  
  

  coconut milk
  

• 
  50
  
  

  G
  
  
  

  peanuts
  

• 
  1
  
  
  
  
  
  

  Lime
  

• 
  40
  
  

  ml
  
  
  

  Thai fish sauce
  

• 
  
  
  
  
  

  Salt
  

• 
  
  
  
  
  

  pepper
  

• 
  180
  
  

  G
  
  
  

  basmati rice
  

• 
  400
  
  

  ml
  
  
  

  water
  

• 
  
  
  
  
  

  coriander
  

Wash the chicken breast and cut it into small pieces. Wash the peppers, clean and cut into strips. Clean the spring onions and cut them into rings. Peel the carrot and cut it into slices, halve the sugar snap peas. The mushrooms are cleaned and divided into four parts. Peel and finely chop the onion, garlic and ginger. Squeeze the lime.

Heat the oil in a large pan. Add the chicken breasts, onions and garlic and fry for 2 minutes. Add curry paste and mix. Pour coconut milk on top and add vegetables, ginger and peanuts. Boil for 5-10 minutes and season with lime juice, fish sauce, salt and pepper.

At the same time, wash the rice, bring it to a boil in a pot of water and let it boil for 15-20 minutes on low heat.

Wash and dry the cilantro and remove the leaves. Place the rice and curry on plates and serve sprinkled with coriander.