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Red Thai Curry

  • 30 min
    • Préparer 15 min
    • Préparer 15 min
Recipe for WMF KITCHENminis Rice Cooker

Ingrédients

4 Personnes
  • 150 g Basmati rice
  • 1 Red bell pepper
  • 200 g Mushrooms
  • 1 bunch Spring onions
  • 1 tbsp. Sesame oil
  • 350 g Chicken fillet
  • 200 ml Coconut milk
  • 250 ml Water
  • 3 tsp. Red curry paste
  • 200 g Green beans
  • 0.5 bunch Parsley
  • Salt

Preparation

Étape 1
Cook the basmati rice in the WMF KITCHENminis rice stove according to the manufacturer's instructions. Meanwhile, wash and chop the peppers and mushrooms. The spring onions are also washed, dried and then cut into small rings. When the rice is ready, put it to one side for the time being.
g Basmati rice
Red bell pepper
g Mushrooms
bunch Spring onions
Étape 2
Now heat the oil in the wok and sear the chicken fillet, which has been cut into pieces beforehand. Then remove the meat and add the peppers and mushrooms to the remaining frying fat. Fry both and then deglaze with coconut milk and water. Now stir in the curry paste and leave everything to simmer for 5 minutes.
tbsp. Sesame oil
g Chicken fillet
ml Coconut milk
ml Water
tsp. Red curry paste
Étape 3
When the cooking time is up, add the fillet pieces with the beans and spring onions. Allow the Thai curry to simmer for another 5 minutes over a medium heat and wash, dry and chop the parsley in the meantime. Season the curry with salt and sprinkle over the parsley.
g Green beans
bunch Parsley
Salt

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