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

Name: Thai Red Curry with Chicken and Rice
Cook time: 35 min
Total time: 35 min
Yield: 4P
Ingredients: 800g chicken thighs, skinless and boneless, cut into thin strips; 1 onion, finely chopped; 1 tbsp peanut oil; 2 to 3 tbsp red curry paste; 500ml coconut cream; 1 bell pepper, chopped; 1 zucchini, chopped; 250g chestnut mushrooms, sliced; 1 tbsp fish sauce; 1 tsp palm or cane sugar; 6 lime leaves (kaffir); 200g basmati rice; 0.5 stock cube; Finishing:; 2 limes, cut into wedges; 1 bunch of coriander, finely chopped

Let the curry cool down and scoop the cooled curry into airtight storage containers. Place the containers in the refrigerator. The Thai red curry with chicken can be stored in the refrigerator for up to 2 days. Before serving, gently reheat over low heat. Freezing: For longer storage, you can also freeze the curry. In the freezer, the curry stays good for up to 3 months. Thawing and reheating: Thaw the curry in the refrigerator if you have frozen it. For the best result, slowly reheat the curry over low heat on the stove, stirring regularly to prevent it from sticking to the bottom. Add a little 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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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 thighs, skinless and boneless, cut into thin strips
1 onion, finely chopped
1 tbsp peanut oil
2 to 3 tbsp red curry paste
500ml coconut cream
1 bell pepper, chopped
1 zucchini, chopped
250g chestnut mushrooms, sliced
1 tbsp fish sauce
1 tsp palm or cane sugar
6 lime leaves (kaffir)

200g basmati rice
0.5 stock cube

Finishing:
2 limes, cut into wedges
1 bunch of coriander, finely chopped