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Quick Thai Chicken Curry with Basmati Rice
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Quick Thai Chicken Curry with Basmati Rice

4.2 (9 ratings)

Ingredients

Rice

  • 1300 g water
  • 25 g olive oil
    or unsalted butter, diced
  • 1 ½ tsp fine sea salt
  • 300 g basmati rice

Chicken Curry

  • 1 garlic clove
  • 100 g onions, to taste
  • 30 g olive oil
  • 1 - 2 tsp fine sea salt, to taste
  • 100 g Thai red curry paste
  • 400 g coconut milk
  • 400 g waxy potatoes (e.g. Charlotte), peeled, cut in bite-sized pieces
  • 100 g carrots, cut in bite-sized pieces
  • 600 g chicken breast fillets, skinless, diced (3 cm)
  • 150 g frozen green peas
  • 2 - 3 sprigs fresh coriander, leaves only, for garnishing

Nutrition
per 1 portion
Calories
3685 kJ / 878 kcal
Protein
48 g
Carbohydrates
89 g
Fat
35 g
Saturated fat
19 g
Fiber
7.9 g
Sodium
1317.7 mg

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