Thai Red Curry (Chicken) with Rice
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
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
- 3 gm Coriander
- 60 gm Fresh Mushroom
- 30 gm Mix Capsicum
- 24 gm Baby Corn
- 5 gm Spring Onion
- 1 pc Lemon Grass
- 250 gm Basmati Rice
- 1 tsp Sunflower Oil
- 1 tsp White Vinegar
- 1 tsp Salt
- 280 gm Vegetable Spring Roll
- 50 ml Sweet Chilli Sauce
Thai Red Curry
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.
Heat 2 tsp of oil in a medium-sized pan on medium heat. Add chopped onion and garlic. Saute for 2 mins.
Add lemongrass, capsicum strips and chopped mushrooms.
Add the chicken strips and cook for 1 min.
Add 300 gm of Thai Curry sauce, Add 2 tbsp of water and cook for 1 min.
Then add 200 ml of coconut milk. Simmer on medium heat for 5 mins.
Garnish with chopped coriander and spring onion.
Serve hot with cooked rice.
Wash 250 gm of basmati rice and soak it in water for about 5 minutes.
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.
Let it boil on high heat.
Once the water is boiled, add the rice and cook rice for 8-10 mins until the rice is tender.
Drain excess water using a rice strainer.
Heat 500 ml of vegetable oil in a deep saucepan. Heat the oil till you can see bubbles on the side.
Put the spring rolls in oil in batches and fry them for about 4-5 minutes
Remove the spring rolls and keep it on the tissue paper to drain the excess oil.
Serve hot with sweet chilli sauce.
• This meal has to be consumed within 2 days
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