Creamy Thai Red Curry with Jasmine Rice

Instructions

1. Prepare the ingredients

   Cut the chicken breast into bite-sized pieces. Peel and slice the carrot and potato. Chop the broccoli into small florets and slice the baby corn. Rinse the jasmine rice thoroughly under cold water.

2. Cook the jasmine rice

   20min

   Boil the rice in a pot with water according to the package instructions. Let it simmer covered until the rice is soft and fluffy.

3. Cook the vegetables and chicken

   In a large pan or wok, heat olive oil over medium heat. Add the red curry paste and stir for 1 minute. Add chicken and cook until it turns white. Add the potatoes, carrots, broccoli, and baby corn. Sauté for a few minutes.

4. Simmer in coconut milk

   10min

   Pour in the coconut milk, stir well, and bring to a light simmer. Let the curry cook uncovered for about 10 minutes until the vegetables are tender and the sauce slightly thickens.

5. Serve and garnish

   Serve the curry hot with jasmine rice. Garnish with freshly chopped coriander before serving.