Thai Chicken and Vegetable Curry with Basmati Rice

A creamy curry with chicken, bell pepper and broccoli in coconut and lime, which keeps well when cooked ahead and lasts several days in the fridge.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 600 g chicken breast fillet
• 400 ml coconut milk
• 800 ml water
• 2 pc onions
• 3 pc garlic cloves
• 20 g ginger
• 1 pc red chili
• 2 pc red bell pepper
• 400 g broccoli
• 300 g basmati rice
• 1 pc lime
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tsp sweet paprika powder
• 1 tsp sugar
• 2 tbsp cooking oil
• 1 bunch fresh coriander
• salt
• pepper

Method

1. Rinse the rice under cold water in a sieve, bring it to a boil with 600 ml water and a pinch of salt, cook covered over low heat for about 12 minutes, then let it rest for 5 minutes.
2. Cut the chicken fillet into 2 to 3 cm cubes and season with salt and pepper.
3. Dice the onions, finely chop the garlic, peel and finely grate the ginger, and remove the seeds from the chili and finely chop it.
4. Heat the oil in a large pot and brown the chicken in batches on all sides, then remove it.
5. Sweat the onions in the pot for about 4 minutes until translucent, then add garlic, ginger, chili, cumin, coriander, turmeric and paprika powder and toast for 1 minute.
6. Add the coconut milk and 200 ml water, stir in sugar and 1 tsp salt, and bring everything to a boil.
7. Cut the bell pepper into strips and the broccoli into florets, add them to the curry and simmer covered for about 8 minutes.
8. Return the chicken to the pot and cook over low heat for another 6 minutes until it is cooked through.
9. Squeeze the lime, stir in the juice and season the curry with salt and pepper, roughly chop the fresh coriander and sprinkle it over the top.
10. Let the curry and rice cool separately and store them in containers in the fridge for up to 4 days. To reheat, warm with a splash of water until heated through.