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Quick Thai Chicken Curry with Basmati Rice

Quick Thai Chicken Curry with Basmati Rice
4.2 14 ratings
Prep. 20 min
Total 40 min
4 portions
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Ingredients

Rice
  • water
    1300 g
  • olive oil
    25 g
    unsalted butter, diced
  • fine sea salt
    1 ½ tsp
  • basmati rice
    300 g
Chicken Curry
  • garlic clove
    1
  • onions to taste
    100 g
  • olive oil
    30 g
  • fine sea salt to taste
    1 - 2 tsp
  • Thai red curry paste
    100 g
  • coconut milk
    400 g
  • waxy potatoes (e.g. Charlotte), peeled, cut in bite-sized pieces
    400 g
  • carrots cut in bite-sized pieces
    100 g
  • chicken breast fillets, skinless diced (3 cm)
    600 g
  • frozen green peas
    150 g
  • fresh coriander leaves only, for garnishing
    2 - 3 sprigs

Difficulty

easy

Nutrition per 1 portion

Sodium 1317.7 mg
Protein 48 g
Calories 3685 kJ / 878 kcal
Fat 35 g
Fibre 7.9 g
Saturated Fat 19 g
Carbohydrates 89 g

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