Gerado por IA — não é conselho médico. Verifique antes de cozinhar.
Contém
Ingredientes
Utensílios
- Medium pot with lid
- Large skilletAlternativa: 12-inch for 6+ servings
- Wooden spoon
★ = Essencial
Instruções
Rinse Jasmine rice until water runs clear. Add to pot with 450ml water and pinch of salt. Bring to boil.
✓ Ponto de verificação: Water at full rolling boilCover rice, reduce to low heat and simmer for 15 minutes. Turn off heat and let steam 5 minutes.
✓ Ponto de verificação: 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.
✓ Ponto de verificação: Onion translucent and garlic goldenAdd Boneless chicken thighs and cook 5 minutes until browned on all sides.
✓ Ponto de verificação: 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.
✓ Ponto de verificação: Sauce coats the back of a spoon
Nutrição
(por porção)
Armazenamento
Geladeira: 3 dias
Congelador: 2 meses
Store rice and curry separately. Reheat curry gently on stovetop.
Reaquecimento: Add splash of coconut milk when reheating to restore creaminess.
Variações
- 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