Thai Red Curry (Chicken) with Rice
AED 150
Meal Includes : Thai Red Curry + Rice + Spring Roll + Dessert + Beverage
* If you need an extra beverage or extra dessert add it from Add-On Menu
Ingredients
Thai Curry Sauce
- 4 clove Garlic
- 1 pc Onion
- 2 tsp Sunflower Oil
- 300 gm Thai Curry Sauce
- 200 ml Coconut Milk
- 300 gm Chicken Breast
Vegetables
- 3 gm Coriander
- 60 gm Fresh Mushroom
- 30 gm Mix Capsicum
- 24 gm Baby Corn
- 5 gm Spring Onion
- 1 pc Lemon Grass
Rice
- 250 gm Basmati Rice
- 1 tsp Sunflower Oil
- 1 tsp White Vinegar
- 1 tsp Salt
Spring Roll
- 280 gm Vegetable Spring Roll
- 50 ml Sweet Chilli Sauce
Instructions
Thai Red Curry
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Wash all the vegetables. Peel and chop the onion and garlic. Chop coriander and spring onion. Cut capsicum in strips, Cut the mushrooms in quarters. Roughly chop the lemongrass.
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Heat 2 tsp of oil in a medium-sized pan on medium heat. Add chopped onion and garlic. Saute for 2 mins.
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Add lemongrass, capsicum strips and chopped mushrooms.
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Add the chicken strips and cook for 1 min.
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Add 300 gm of Thai Curry sauce, Add 2 tbsp of water and cook for 1 min.
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Then add 200 ml of coconut milk. Simmer on medium heat for 5 mins.
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Garnish with chopped coriander and spring onion.
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Serve hot with cooked rice.
Rice
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Wash 250 gm of basmati rice and soak it in water for about 5 minutes.
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Pour 1.5 ltr of water in a medium-size stockpot and add 1 tsp of salt, 1 tsp of vinegar and 1 tsp of sunflower oil.
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Let it boil on high heat.
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Once the water is boiled, add the rice and cook rice for 8-10 mins until the rice is tender.
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Drain excess water using a rice strainer.
Spring Roll
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Heat 500 ml of vegetable oil in a deep saucepan. Heat the oil till you can see bubbles on the side.
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Put the spring rolls in oil in batches and fry them for about 4-5 minutes
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Remove the spring rolls and keep it on the tissue paper to drain the excess oil.
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Serve hot with sweet chilli sauce.
Notes
• This meal has to be consumed within 2 days
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