- 4 chicken breasts
- 1 onion
- 2 carrots
- 1 red bell pepper
- 1 thumb size piece of ginger
- 1 handful of mangetouts
Cut the ginger, onion and pepper in dices. Half the mangetouts and cut the carrots in strips. Cut the chicken breast in chunks.
Fry the vegetables with some oil in a deep frying pan or a wok for about 3 min
- 2 tbsp curry paste (red, green or yellow is your choice )
- 2 tsp tumeric
Add the chicken, curry paste and tumeric and fry for another minute
Stir in the creamy coconut milk until combined
Add the frozen peas as well and simmer for 5-7 minutes
- 1 handful of fresh coriander
Tear some coriander in pieces and add to the curry. Stir in well.
The rice can be prepared during you cook the curry. You can prepare this Thai curry easy ahead. Then boil the rice whenever you are ready to eat.
If you like you can top the Thai curry with some sesame seeds. It’s not needed though