Généré par IA — pas un avis médical. Vérifiez avant de cuisiner.
Contient
Ingrédients
Matériel
- Medium pot with lid
- Large skilletAlternative : 12-inch for 6+ servings
- Wooden spoon
★ = Essentiel
Instructions
Rinse Jasmine rice until water runs clear. Add to pot with 450ml water and pinch of salt. Bring to boil.
✓ Point de contrôle : Water at full rolling boilCover rice, reduce to low heat and simmer for 15 minutes. Turn off heat and let steam 5 minutes.
✓ Point de contrôle : 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.
✓ Point de contrôle : Onion translucent and garlic goldenAdd Boneless chicken thighs and cook 5 minutes until browned on all sides.
✓ Point de contrôle : 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.
✓ Point de contrôle : Sauce coats the back of a spoon
Nutrition
(par portion)
Conservation
Réfrigérateur : 3 jours
Congélateur : 2 mois
Store rice and curry separately. Reheat curry gently on stovetop.
Réchauffage : Add splash of coconut milk when reheating to restore creaminess.
Variantes
- 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