← All recipes

🍽️ Aromatic Red Thai Curry with Jasmine Rice

514 kcal · 30 min · 4 servings

Aromatic Red Thai Curry with Jasmine Rice Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the onion in half and remove the dry skin. Cut each half into quarters.
  2. 2. Peel the garlic cloves. Cut them in half and slice them into fine strips.
  3. 3. Peel the ginger and slice it into thin rounds.
  4. 4. Wash the spring onions thoroughly and pat them dry. Cut off the tough root ends.
  5. 5. Slice the spring onions into thin rings.
  6. 6. Clean the mushrooms with a kitchen towel. Trim the stems and cut the mushrooms into quarters.
  7. 7. Wash the bell pepper, cut it in half, and remove the core with the seeds.
  8. 8. Dice the bell pepper into small cubes.
  9. 9. Place the rice in a pot and cover it with about 700 milliliters of salted water.
  10. 10. Bring the water to a boil and reduce the heat to low to medium.
  11. 11. Simmer the rice with the lid on for about 15 minutes.
  12. 12. Heat 2 tablespoons of oil in a frying pan over medium heat.
  13. 13. Add curry powder, paprika powder, garlic, onions, and ginger to the pan.
  14. 14. Fry the spices and vegetables for about 2 minutes.
  15. 15. Add the remaining prepared vegetables to the pan.
  16. 16. Fry the vegetables for another 3 minutes.
  17. 17. Deglaze the curry with coconut milk.
  18. 18. Let everything simmer together for about 10 minutes.
  19. 19. Wash the coriander and shake it dry.
  20. 20. Pluck the coriander leaves from the stems.
  21. 21. Chop the peanuts coarsely.
  22. 22. Cut the lime in half.
  23. 23. Squeeze the juice from the lime.
  24. 24. Mix the roasted peanuts with 1 tablespoon of butter and the cooked rice.
  25. 25. Season the curry with salt, pepper, chili powder, lime juice, and optionally a little sugar.
  26. 26. Serve the curry on plates together with the rice.

Nutrition per serving