Generato dall'IA — non è un consiglio medico. Verifica prima di cucinare.
Contiene
Ingredienti
Attrezzatura
- Medium pot with lid
- Large skilletAlternativa: 12-inch for 6+ servings
- Wooden spoon
★ = Essenziale
Istruzioni
Rinse Jasmine rice until water runs clear. Add to pot with 450ml water and pinch of salt. Bring to boil.
✓ Punto di controllo: Water at full rolling boilCover rice, reduce to low heat and simmer for 15 minutes. Turn off heat and let steam 5 minutes.
✓ Punto di controllo: 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 di controllo: Onion translucent and garlic goldenAdd Boneless chicken thighs and cook 5 minutes until browned on all sides.
✓ Punto di controllo: 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 di controllo: Sauce coats the back of a spoon
Valori nutrizionali
(per porzione)
Conservazione
Frigorifero: 3 giorni
Congelatore: 2 mesi
Store rice and curry separately. Reheat curry gently on stovetop.
Riscaldamento: Add splash of coconut milk when reheating to restore creaminess.
Varianti
- 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