Thai Red Chicken Curry
with Red Bell Pepper and Bamboo Shoots- Fruit de Mer/Seafood
- Arachides
Tender chicken, bamboo shoots and hearty brown rice makes a healthy base for this flavourful Thai red curry...in a hurry!
Ingrédients
340 g
Haut de cuisse de poulet
227 g
Riz brun germé
230 g
Poivron rouge
10 g
Ail
10 g
Coriandre
1 pièce(s)
Lime
56 g
Oignon, haché
2 cs
Pâte de cari rouge
(Contient: Fruit de Mer/Seafood)
2 cs
Beurre d'arachide
(Contient: Arachides)
1 boîte(s)
Lait de coco
1 boîte(s)
Pousses de bambou, tranchées
Pas inclus dans votre livraison
Huile*
Ustensiles
Instructions
Wash and dry all produce. In a small pot, combine the rice with 2 1/2 cups salted water (double for 4 people). Bring it to a boil over high heat, then reduce the heat to medium-low. Cover with a lid and simmer until the rice is tender, 25-28 min. (Drain any excess liquid from the rice when it's done cooking.)
Meanwhile, cut the bell pepper(s) into 1/2-inch pieces. Mince or grate the garlic. Roughly chop the cilantro. Zest, then cut the lime(s) into wedges. Drain the bamboo shoots.
Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the chicken. Cook until the chicken is golden-brown, 2-3 min. Transfer the chicken to a plate. (Don't worry if the chicken isn't cooked through at this step!)
Add a drizzle of oil to the same pan, then the onions and bell peppers. Cook, stirring occasionally, until onions soften and peppers are tender-crisp, 4-5 min.
Add the garlic, curry paste and peanut butter to the pan. Cook, stirring constantly, for 1 min. Add coconut milk and 1/2 cup water (double for 4 people). Bring to a boil, then reduce the heat to medium-low. Add the chicken and bamboo shoots. Simmer until the chicken is cooked through, 8-10 min. Season with salt and pepper.
Add half the cilantro and lime zest to the curry. Stir together. Divide the rice between bowls and top with the curry. Sprinkle with remaining cilantro and squeeze over a lime wedge.
