Thai red curry with marinated chicken and basmati rice

Recipe for 4 persons

Time required

Preparation: 30 mins.
Cooking: 30 mins.

Ingredients

Thai red curry sauce
0.25 l coconut milk
10 g red curry paste
1 clove of garlic
4 g lemon grass
10 g sambal oelek
25 g tomato purée
1 kaffir lime leaf
1 g ginger
1 cardamom pod, halved
1 star anise
some ground coriander
100 ml double cream
½ bay leaf

Marinated chicken
2 chicken breasts (from Switzerland)
3 g ginger, freshly grated
1 kaffir lime leaf, finely chopped
½ tbsp curry powder
½ tbsp chilli oil
1 tbsp sesame oil
1 tbsp groundnut oil
some ground coriander
a pinch of sambal oelek

Organic vegetables
25 g carrots
25 g yellow carrots
25 g white radish
20 g red onions
20 g celery
10 g mushrooms

Basmati rice
100 g basmati rice
200 g water
1 kaffir lime leaf
½ lime, sliced

Spicy nuts
1 egg white
1 tbsp water
250 cashew nuts
1 tbsp cane sugar
1 tsp salt
1 tsp sea salt
1 tsp coriander powder
1 tsp cumin powder
2 tsp cayenne powder

How to make it

• Add all the ingredients for the Thai red curry sauce into a suitable pot and bring to boil. Allow to simmer for one hour and then strain. Season and add more chilli if desired.
• Next, trim the chicken breast and dice into pieces of roughly equal size. Mix the remaining ingredients to make the marinade and marinate the chicken for approx. two hours.
• Wash the vegetables, peel and cut into wedges of roughly equal size. Sauté in sesame oil or olive oil (vegetables can be crunchy) and season with salt, pepper and sugar.
• For the rice, add all the ingredients to a rice cooker or a suitable pot.
• For the cashew nuts, lightly beat the egg white, mix with the water and cashew nuts and drain for approx. ten minutes. Mix the rest of the ingredients and add the marinade to the nuts. Roast at 180 ° degrees for approx. ten minutes in a convection oven. Stir two or three times. The nuts can also be served as an aperitif.
• For the final step, take the chicken out of the marinade, season and lightly coat in flour. Sear in hot oil in a Teflon pan (not too long to avoid drying out the chicken). Pour off the excess oil and add to the warm curry sauce along with the vegetables.
• To serve: arrange the rice on the plate in a ring shape, add the Thai chicken and garnish with spicy nuts or rice noodles.