Thai Red Curry with Chicken and Rice
Thai Red Curry with Chicken and Rice is a dish with a rich flavor profile, made special by the famous aromas of Thai cuisine and its coconut milk base. This dish perfectly combines spicy and sweet flavors, creating harmony in every bite. As the curry paste sizzles in the pan, intense aromas fill the kitchen, while the coconut milk and lime add freshness to the dish. The secret to perfect Thai curry is using fresh ingredients and finding the balance of flavors. This dish can easily be varied with other vegetables or seafood, offering a new taste experience every time.
Ingredients for this recipe
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Preparation Steps
1
Slice the chicken breast fillet into thin strips. Dice the bell pepper and zucchini. Finely chop the red onion and garlic.
2
Heat the olive oil in a large skillet over medium heat. Sauté the red onion and garlic until translucent.
3
Add the red curry paste and stir-fry for 1-2 minutes, until fragrant.
4
Add the chicken strips and cook until lightly browned. Pour in the coconut milk.
5
Add the bell pepper and zucchini. Season with soy sauce and fish sauce. Simmer over medium heat for 10-15 minutes, or until the vegetables are tender and the chicken is cooked through.
6
Meanwhile, cook the jasmine rice in salted water according to the package instructions.
7
Once the curry is ready, squeeze in the lime juice and sprinkle with fresh coriander. Serve the hot curry with the jasmine rice.
