Red Curry With Chicken And Beans

Name: Red Curry With Chicken And Beans
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Thai
Ingredients: 2 Red pepper; 1 stem chilled lemongrass lemongrass; 2 tl granulated sugar; 2 shallot halved; 1 el sunflower oil; 1 el fish sauce; 1 el Ketoembar ground coriander; 3 toe garlic; 2 cm fresh ginger peeled; 300 g basmati rice; chicken broth tablet; 250 ml tap water; 400 ml coconut milk; 300 g chicken fillet; 2 Red pepper cut into strips; 300 g fresh green beans cleaned up

Thai red curry with chicken, paprika, coconut milk and beans

Ingredients

Kitchen Stuff

1 food processor

Directions

Cut the stalk of the red peppers. Halve lengthways, remove the seeds and cut the peppers into pieces. Put in the food processor.
Cut the underside of the lemongrass and remove the outer leaf. Cut into pieces and put into the food processor.
Add the sugar, shallots, oil, fish sauce, ground coriander, garlic and ginger.
Grind in about 2 minutes to a thick paste. Meanwhile, cook the rice according to the instructions on the package. Leave the lid on the pan.
Heat a skillet without oil or butter and fruit the curry paste 5 minutes on low heat so that the flavors are released. Stir frequently.
Add the bouillon tablet, water and the coconut milk, bring to a boil and cook over medium heat for 5 minutes.
Cut the chicken into pieces. Add the chicken, peppers and green beans to the curry.
Let 20 minutes of cooking on medium heat. Stir frequently. Season with salt or any extra fish sauce and serve with the rice.
Bon appétit! .

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Nutrition

630Calories

Sodium34% DV815mg

Fat42% DV27g

Protein46% DV23g

Carbs24% DV71g

Fiber20% DV5g

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