How do you keep Thai red curry with chicken and rice?

Allow the curry to cool and scoop the cooled curry into airtight storage containers. Place the containers in the fridge. The Thai red curry with chicken can be stored in the fridge for up to 2 days. Before serving, gently heating over low heat. Freezing: For longer storage you can also freeze the curry. The curry stays good in the freezer for up to 3 months. Defrost and warm up: defrost the curry in the fridge if you have frozen it. For the best result, you slowly heat the curry on low heat on the stove, stir regularly to prevent it from sticking to the bottom. Add a little bit of water or coconut milk if the curry has become too thick.

Thai red curry with chicken and rice

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35min

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Next Level

An authentic Thai red curry with chicken, served with fragrant basmati rice. A perfect dish for lovers of Thai cuisine!

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Ingredients

What do you need?

Quantity: 4P

800g chicken buttocks, without skin and leg, in fine strips
1 onion, finely chopped
1 tbsp peanut oil
2 to 3 tbsp red curry pasta
500ml coconut cream
1 pepper, in pieces
1 zucchini, in pieces
250G chestnut mushrooms, in slices
1 tbsp fish sauce
1 TL palm or cane sugar
6 lime leaves (kaffir)

200g Basmati rice
½ stock cube

Finishing:
2 limes, in segments
1 bunch of coriander, finely chopped