Red Curry Chicken & Green Beans

Zubereitung

1. 1

   Prep the ingredients

   On a cutting board, cut the chicken into bite-size pieces, trim and halve the green beans, thinly slice the onion, and cut the lime into wedges.
2. 2

   Cook the rice

   In a medium saucepan, combine the jasmine rice with 600 ml water and bring to a boil over high heat; cover, reduce to low, and cook undisturbed.

   16 Min.

   Tipp: Avoid lifting the lid during cooking, which lets steam escape.

3. 3

   Fry the curry paste

   Warm the canola oil in a large deep skillet over medium heat. Add the red curry paste and stir constantly.

   3 Min.

   Tipp: Curry paste heat varies; begin with less if serving spice-sensitive diners.

4. 4

   Simmer the chicken

   Add the chicken and onion to the skillet over medium-high heat; stir to coat, then pour in the coconut milk. Bring to a gentle simmer, stirring occasionally.

   11 Min.

   Tipp: Keep the curry at a gentle simmer rather than a hard boil to prevent splattering.

5. 5

   Finish and taste

   Stir the green beans and fish sauce into the skillet over medium heat; simmer. Taste and adjust salt and black pepper, then serve with rice and lime wedges.

   6 Min.