Generado por IA — no es consejo médico. Verifica antes de cocinar.
Contiene
Ingredientes
Utensilios
- Medium pot with lid
- Large skilletAlternativa: 12-inch for 6+ servings
- Wooden spoon
★ = Esencial
Instrucciones
Rinse Jasmine rice until water runs clear. Add to pot with 450ml water and pinch of salt. Bring to boil.
✓ Punto de control: Water at full rolling boilCover rice, reduce to low heat and simmer for 15 minutes. Turn off heat and let steam 5 minutes.
✓ Punto de control: Rice is tender and water fully absorbedHeat oil in large skillet over medium-high. Add Yellow onion and Garlic cloves, cook 2 minutes until fragrant.
✓ Punto de control: Onion translucent and garlic goldenAdd Boneless chicken thighs and cook 5 minutes until browned on all sides.
✓ Punto de control: Chicken no longer pink on outsideStir in Thai red curry paste and cook 1 minute. Pour in Coconut milk and simmer 8 minutes until sauce thickens.
✓ Punto de control: Sauce coats the back of a spoon
Nutrición
(por porción)
Conservación
Refrigerador: 3 días
Congelador: 2 meses
Store rice and curry separately. Reheat curry gently on stovetop.
Recalentado: Add splash of coconut milk when reheating to restore creaminess.
Variaciones
- Spicy Version: Add 1-2 sliced Thai chilies with the curry paste
- Vegetable Loaded: Add bell peppers and spinach in final 5 minutes of simmering
- Pineapple Coconut Curry: Stir in 1 cup pineapple chunks with the coconut milk