Quick Thai Chicken Curry with Basmati Rice

Rice

• 1300 g water
• 25 g olive oil
  of unsalted butter, diced
• 1 ½ tsp fine sea salt
• 300 g basmati rice

Chicken Curry

• 1 garlic clove
• 100 g onions, to taste
• 30 g olive oil
• 1 - 2 tsp fine sea salt, to taste
• 100 g Thai red curry paste
• 400 g coconut milk
• 400 g waxy potatoes (e.g. Charlotte), peeled, cut in bite-sized pieces
• 100 g carrots, cut in bite-sized pieces
• 600 g chicken breast fillets, skinless, diced (3 cm)
• 150 g frozen green peas
• 2 - 3 sprigs fresh coriander, leaves only, for garnishing