Thai Red Curry with Chicken and Bell Pepper

Ein kräftiges Rotes Thai-Curry mit zartem Hähnchen, knackiger Paprika und frischem Basilikum. Die Currypaste wird selbst aus Chili, Zitronengras und Ingwer angerührt, die Schärfe lässt sich über die Chilis steuern.

By yumbelo-Küche · 2 servings · 40 minutes

Ingredients

• 300 g Chicken breast fillet
• 400 ml Coconut milk
• 4 Stück dried red chilies
• 1 Stück fresh red chili
• 2 Stück garlic cloves
• 1 Stück shallot
• 1 Stück lemongrass
• 10 g ginger
• 1 TL ground coriander seeds
• 0.5 TL ground cumin
• 1 Stück lime, juice
• 1 TL palm sugar
• 1 Stück red bell pepper
• 1 Bund Thai basil
• 150 g jasmine rice
• 1 EL cooking oil
• salt

Method

1. Rinse the jasmine rice thoroughly in a sieve, then bring it to a boil with twice the amount of water and a pinch of salt. Cover and simmer over low heat for about 12 minutes, then let it rest for 5 minutes.
2. Soak the dried chilies in hot water for 10 minutes, then drain and remove the stems.
3. Peel the outer layer of the lemongrass and finely chop the lower few centimeters. Roughly chop the shallot, garlic and ginger.
4. Combine the soaked chilies, fresh chili, lemongrass, shallot, garlic, ginger, coriander seeds, cumin, palm sugar, a pinch of salt and the juice of half a lime in a mortar or with a hand blender until you have a smooth paste.
5. Cut the chicken breast fillet into thin strips. Deseed the bell pepper and cut it into pieces.
6. Heat the oil in a large pan or wok and fry the curry paste over medium heat for 2 minutes, until fragrant.
7. Add the chicken strips and fry for 3 to 4 minutes while stirring, until the outside is lightly browned.
8. Pour in the coconut milk, bring to a boil and simmer over low heat for 8 minutes. Add the bell pepper and cook for another 4 minutes.
9. Season with salt, palm sugar and the remaining lime juice. Pick the basil leaves off the stems and fold them in just before serving.
10. Serve the curry with the rice.