Best thai coconut red curry you’ll ever taste



About 30 min preparation time
What ingredients do we need for about 4 people?

2 cups (basmati) rice and four cups water OR noodles
oil to wok (peanut oil is ideal)
3 chicken fillets
vegetables: two kinds of vegetables are enough (such as bell bell pepper, mushrooms, princess beans, soy sprouts, …). You can also buy a wok vegetable mix.
2 cloves of garlic
1 inch ginger
400 ml coconut milk
1 teaspoon red curry paste (if you like it spicy, you can add a little more)
chicken spices
one tablespoon fish sauce
juice of half a lemon
a teaspoon of (brown) sugar
A few dried lime leaves if you like

for the fans: coriander
1. Cut the chicken fillets into equal cubes and season generously with chicken seasoning.

2. Put your wok pan on high heat.

3. Chop the garlic (you can also press it) and ginger into fine pieces. Be sure to use a clean cutting board and knife (not the one you used to cut the raw chicken).

4. Pour about two tablespoons of oil into the hot wok pan and immediately add the seasoned chicken cubes.

5. Cut the other vegetables (for example, a red bell bell pepper a 400 g mushrooms) into equal pieces. They may be quite large.

6. Combine two cups of rice and four cups of boiling water in a saucepan and cook for as long as the package recommends. Stir regularly. This will prevent the rice from burning. The water will be fully absorbed.

7. When the chicken cubes are cooked, you can add the onion, garlic and ginger. Leave to simmer briefly.

8. Add the sliced vegetables a little later. And let them wok for about two minutes.

9. Add the coconut milk and red curry (hot, hot, hot, so add to taste) to the chicken and vegetables. If necessary, add the fish sauce, lemon juice and sugar and simmer over low heat.

10. Serve immediately and garnish with cilantro if desired.