Red curry with chicken

Ingredients for 4 servings:

• 1 broccoli
• 250 g bell pepper(s)
• 250 g chicken breast fillet(s)
• 1 can coconut milk
• 2 tsp, heaped curry paste, red
• 2 tbsp oil
• some salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

simply

Cut the chicken breast fillet into bite-sized cubes (approx. 2 cm x 2 cm). Wash the bell peppers and broccoli. Then cut the bell peppers into strips and divide the broccoli into florets. The portion of broccoli florets should be approximately 300 g. Heat 1 tablespoon of oil in a pan and fry the chicken cubes until golden brown on all sides. Remove the meat from the pan and set aside. Reduce the heat slightly and heat the remaining 1 tablespoon of oil. Add the vegetables to the pan and fry for about 3 minutes, stirring occasionally. Shake the can of coconut milk well before opening it so that the compact mixture dissolves. Then add the coconut milk to the vegetables in the pan and bring to a simmer over medium heat. Now add the red curry paste and stir in. Cook the bell peppers and broccoli florets in the curry sauce for about 5 minutes, until the vegetables are soft. Then return the chicken to the pan and let it warm through. Season with salt and pepper. This curry tastes wonderful with basmati or jasmine rice. If you like, garnish with some coriander or finely chopped cashews. For a vegetarian version of the dish, you can omit the chicken and replace it with other vegetables (e.g., 200-300 g green beans or 300 g sliced ​​carrots, etc.). Tofu or a vegetarian/vegan meat substitute can also be used. Approx. 380 kcal per serving.