Thai coconut vegetable chicken curry

Ingredients for 2 servings:

• 150 g basmati rice
• salt and pepper
• some chili powder
• 300 g chicken breast
• some oil for frying
• 1 m.-large zucchini
• 1 large red bell pepper(s)
• 1 m.-sized carrot(s)
• ½ onion(s)
• 1 tsp red curry paste
• ½ clove(s) garlic
• some ginger
• 400 ml coconut milk
• 1 handful of cashew nuts

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Coconut Vegetable Curry

Prepare the basmati rice according to the package instructions. Cut the chicken breast into pieces and season with salt, pepper, and chili powder. Heat the oil in a large pan and brown the meat. Cut the zucchini, bell pepper, and carrot into pieces, add them to the pan with the chicken breast, and brown them. Chop the onion, some garlic, and some ginger into small pieces, add them to the pan with the red curry paste, and brown them briefly. Deglaze with the coconut milk, adding a little water or cow’s milk if necessary to achieve the desired consistency. Season to taste with red curry paste, chili powder, salt, and pepper. Sprinkle with cashew nuts and serve with the rice.