Quick Thai Chicken Curry with Basmati Rice

Quick Thai Chicken Curry with Basmati Rice

4.2 14 ratings

Prep. 20 min

Total 40 min

4 portions

Ingredients

Rice

water
1300 g
olive oil
25 g
unsalted butter, diced
fine sea salt
1 ½ tsp
basmati rice
300 g

Chicken Curry

garlic clove
1
onions to taste
100 g
olive oil
30 g
fine sea salt to taste
1 - 2 tsp
Thai red curry paste
100 g
coconut milk
400 g
waxy potatoes (e.g. Charlotte), peeled, cut in bite-sized pieces
400 g
carrots cut in bite-sized pieces
100 g
chicken breast fillets, skinless diced (3 cm)
600 g
frozen green peas
150 g
fresh coriander leaves only, for garnishing
2 - 3 sprigs

Difficulty

easy

Nutrition per 1 portion

Sodium 1317.7 mg

Protein 48 g

Energy 3685 kJ / 878 kcal

Fat 35 g

Fibre 7.9 g

Saturated Fat 19 g

Carbohydrates 89 g

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