Thai smile on your table with this green curry
In no time to Thailand? Enjoy one of the most popular, authentic Thai dishes and prepare this quick dish with this green curry. Top it off with the secret ingredient, coconut milk, to get the creamy taste. Ready for take-off?
Ingredients
- 300 g jasmine rice
- 1 green bell pepper
- 1 zucchini
- 2 shallots
- 200 g soy sprouts
- 1/2 lime
- 250g pods
- 4 chicken breast
- 2 tbsp green curry paste
- 400 ml coconut milk
- 2 tbsp peanut oil
- 20 g coriander
- 1 tsp ground cumin seeds
- Salt
4 people
Healthy
Preparation
- Chop the vegetables and the chicken into fine strips
- Heat your wok pan with oil and fry the curry paste in it.
- Add now the onions and the chicken and herbs and cook, stirring, until half-cooked.
- Add all the vegetables and let them fry for 5 minutes.
- Freshen up your dish and add the juice of ½ lemon
- Now you can pour creamy coconut milk and let it cook for 2-3 minutes. After that, lower the heat so everything can simmer for a while.
- Let the jasmine rice cook in a casserole for 15-20min on the lowest setting with the water just boiling.
- Your Thai curry is ready to serve, enjoy!
Combine with chicken, but let your imagination run wild and choose for example beef or pork. Also delicious in combination with fish or scampi, but the perfect addition of tofu is also possible for vegetarians.
