Red Thai Curry Basic Recipe

Ingredients

• 250 g jasmine rice
• Salt
• 300 g green beans
• 2 red bell peppers
• 1 Shallot
• 1 Garlic clove
• 1.5 cm fresh ginger
• 2 tbsp germ oil
• 1.5 tbsp red curry paste
• 150 ml Vegetable broth
• 400 ml coconut milk
• Cayenne pepper
• 500 g chicken breast fillet (ready to cook, skinless)
• Pepper
• 1 stalk coriander leaves
• 1 stalk Parsley
• 2 tbsp apricot chutney (from jar)

Instructions

1. 1.

   Cook rice in a pot with 500 ml boiling salted water for about 20 minutes over low heat.

2. 2.

   Wash, trim and halve beans if needed; blanch in boiling salted water for about 8 minutes. Drain, shock in cold water and let drain well.

3. 3.

   Wash bell peppers, halve, remove seeds and white membranes, cut into small pieces. Peel and finely chop shallot, garlic and ginger. Stir-fry in a hot wok with oil for 1–2 minutes. Add peppers and cook briefly. Stir in curry paste, then deglaze with broth and coconut milk. Season with salt and cayenne pepper and simmer over medium heat for about 10 minutes.

4. 4.

   Wash chicken, pat dry, cut into bite-sized cubes, season with salt and pepper. Wash herbs, shake dry and finely chop. Set aside half of the herbs. Mix the other half of the herbs with the chicken and place in a steamer basket. Hang this over a pot of boiling water, seal, and steam the chicken for about 5 minutes.

5. 5.

   Stir chutney into beans and chicken in the curry; let infuse for 2–3 minutes, season with salt and pepper, then fold in remaining herbs.

6. 6.

   Distribute rice on plates, ladle Red Thai Curry over it, and serve immediately.