Red chicken curry

400 g chicken breast 2 tbsp red curry paste 400 ml coconut milk 1 tsp fish sauce 1 tsp coconut sugar 1 red bell pepper 1 zucchini Fresh basil leaves

Jasmine Rice

200 g jasmine rice 250 ml water 3 g salt (optional) 5 g coconut oil or butter (optional)

Sauté the red curry paste in a little oil until fragrant.

Add sliced chicken breast and cook for 2–3 minutes.

Pour in the coconut milk and let it simmer.

Add the red bell pepper, zucchini, fish sauce, and coconut sugar.

Simmer for another 10–15 minutes until cooked through.

Finish with fresh basil leaves and serve with jasmine rice.

Rinse the rice 2–3 times until the water runs clear.

Sauté briefly with coconut oil, add water and salt.

Bring to a boil, then reduce heat to low, cover, and cook for 12 minutes without lifting the lid.

Remove from heat and let it rest covered for another 10 minutes before serving.

Budget Recipes

Nepalese chicken curry

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Red chicken curry

Servings

Preperation

Cooking

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Jasmine Rice

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