Ingredients ( 4 people ):
- 4 chicken breasts
- 2.5 dl coconut milk
- 3 or 4 tablespoons of Thai red curry paste
- 1 tsp ground ginger
1 bunch chives For the vegetables: 1 / 2 fennel 1 / 2 red pepper 1 / 2 yellow pepper 1 zucchini 1 red onion 1 tsp ground ginger 1 tsp sambal oelek (chili paste) , grapeseed oil Salt and pepper For the rice: 400g Thai fragrant rice 1 pinch ground ginger 4 cloves 3 cloves garlic 1 knob of butter Salt and pepper.
Start by preparing the rice by rinsing through a matching Chinese until the water runs completely clear. Put in a saucepan with the cloves, garlic, ginger, butter, salt and pepper. Cover up with water for 20 minutes.
Cut the chicken into two or three depending on their size. The sear in a little oil or a nonstick pan, once lightly browned, add ginger and red curry paste. Pour the coconut milk, mix in the whites really absorbs the sauce, sprinkle with chopped chives, cook for 5-8 minutes over low heat and cover. Keep warm.
Cut the fennel, peppers, and onion into strips, zucchini into thin strips, removing the center. Saute 3 minutes the vegetables in a little oil and add the sambal oelek, and ginger, salt and pepper. Mix well, cover and turn off the heat, they will be cooked with their own steam.
Develop the plate with rice, chicken and vegetables, pour a little of that red curry sauce.
You can accommodate this recipe with vegetables of your choice. The red curry paste is found in all of Asian grocery stores but also in various supermarkets in the produce department of the world. Do not salt the chicken because usually this paste is already salted. This recipe is quick and easy to perform, usually barely cooked rice, you should have finished preparing the rest. You can also prepare it in advance without any problems.