Red Thai Curry with Chicken Fillet

Cook basmati rice according to manufacturer's instructions. Meanwhile, wash the bell pepper and cut it into pieces. Also wash the spring onions and cut them into fine slices. Clean and quarter the mushrooms. Wash, pat dry, and cut the chicken fillet into bite-sized pieces. Drain the basmati rice after the specified cooking time and set aside.

Heat oil in a pan or wok to sear the fillet pieces vigorously. Then remove the fillet pieces. Sauté mushrooms and bell pepper in the remaining frying fat. Then deglaze everything with coconut milk and 250 ml water. Now stir in the red curry paste and let everything simmer for about 5 minutes.

Now add the cooked fillet pieces with beans and spring onions back to the mushroom-bell pepper-curry mixture. Let the Thai curry simmer for another 5 minutes. Meanwhile, wash, pat dry, and finely chop the parsley. Finally, season the Thai curry with salt, sprinkle with parsley, and serve with the cooked basmati rice.