← All recipes

🍽️ Thai-style red chicken curry with coconut milk, basmati rice and roasted cashews

662 kcal · 30 min · 4 servings

Thai-style red chicken curry with coconut milk, basmati rice and roasted cashews Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Finely chop the ginger.
  2. 2. Mix the yogurt, chopped ginger, two-thirds of the curry powder and salt in a bowl.
  3. 3. Rinse the chicken fillets and pat them dry with kitchen paper.
  4. 4. Add the fillets to the yogurt mixture and set aside to marinate.
  5. 5. Wash the mint and shake it dry.
  6. 6. Pluck the mint leaves and chop them roughly.
  7. 7. Roughly chop the cashew nuts.
  8. 8. Halve the onions, peel them and dice them finely.
  9. 9. Peel the garlic and chop it finely as well.
  10. 10. Heat two tablespoons of butter in a pot over medium heat.
  11. 11. Fry the onions and garlic, stirring, for about two minutes.
  12. 12. Add the remaining curry powder and sugar.
  13. 13. Toast the spices for about two minutes.
  14. 14. Deglaze the mixture with the coconut milk.
  15. 15. Add the chopped tomatoes and about 100 milliliters of water.
  16. 16. Mix everything well.
  17. 17. Let the sauce simmer on low heat for about 20 minutes.
  18. 18. Season the sauce with salt and sugar.
  19. 19. Bring the rice to a boil in a pot with about 700 milliliters of salted water.
  20. 20. Cook the rice covered on medium heat for about 12 minutes.
  21. 21. Remove the meat pieces from the marinade and let them drain slightly.
  22. 22. Heat oil in a frying pan on high heat.
  23. 23. Fry the fillets on all sides for about two minutes until golden brown.
  24. 24. Remove the meat from the pan.
  25. 25. Add the meat along with the remaining marinade to the sauce.
  26. 26. Finish cooking the meat on low heat with the lid closed for about seven minutes.
  27. 27. Stir the meat occasionally while cooking.
  28. 28. Fluff the rice with a fork.
  29. 29. Fold one tablespoon of butter into the rice.
  30. 30. Serve the curry together with the rice on plates.
  31. 31. Sprinkle the dish with the roasted cashew nuts and mint.
  32. 32. Enjoy your meal!

Nutrition per serving