Video recipe
Red Curry
50 min
Under an hour
Lukáš Neckář
Ingredients
Price per portion:CZK 289.69
INGREDIENTS
SIDE DISH
Preparation method
Ingredients overview
INGREDIENTS
- 500 g chicken fillets
- 500 ml coconut milk
- oil for the bottom of the pan
- 1 heaped tablespoon curry paste
- 450 ml vegetable broth Substituted for: Vegetable broth
- 2 pcs lemongrass 1 pc = 25 g
- 5-10 pcs dried lime leaves 1 pc = 0.5 g
- 4 tablespoons sugar 1 tablespoon = 12 g
- 8 tablespoons fish sauce 1 tablespoon = 15 ml
- 1–2 pcs lime (to taste) 1 pc = 55 g
- Thai basil for garnish
- 1 pc pak choi 1 pc = 150 g
- 1 small green zucchini 1 pc = 200 g
- 1 red bell pepper 1 pc = 230 g
- 1 yellow bell pepper 1 pc = 230 g
- ½ leek 1 pc = 250 g
- 1 package green beans, approx. 300 g 1 pc = 300 g
SIDE DISH
- Jasmine rice
1
Fry the meat in a small amount of oil, then add the curry paste. Once the paste and chicken are well mixed, pour in the broth and add the coconut milk. Break the lemongrass by hand and add it to the pan along with the dried lime leaves. Immediately after, start seasoning. Add sugar, fish sauce, and lime juice. Add the vegetables last, but do not cook them for more than 2 minutes.
2
Lime leaves and lemongrass are not consumed, so remove them from the pot before serving. Stir fresh herbs into the finished curry (do not chop or cook them).
3
Serve with rice.
Chef's tip
Add the curry paste only to the fried meat, so that the paste does not burn and become bitter. Preparation time is 50 minutes.
Nutritional values
Energy value
2447.64 kJ585 kCalWe Also Recommend
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50 min
Under an hour
