Thai Curry – Chicken

Ingredients for 4 servings:

• 250 g chicken breast fillet(s)
• 2 cups Basmati
• 1 zucchini
• 2 onions
• 1 large garlic clove(s)
• 1 bell pepper(s)
• 1 carrot(s)
• 1 bowl of mushrooms, brown
• Oil, neutral
• salt and pepper
• 250 ml coconut milk
• 3 tbsp curry paste, yellow or red
• 1 dashes sesame oil
• 1 can cashew nuts

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the zucchini, onions, mushrooms, bell peppers, garlic, and carrots into small slices and fry in a little oil in a wok or large pan. After 6-8 minutes, cover and sauté for about 10 minutes. Season with salt and pepper to taste. Chop the meat into small pieces, add it, and sauté in the vegetable juices for about 10 minutes. Once the meat is cooked, add the coconut milk and red or yellow curry paste and a splash of sesame oil, mix well, and simmer over low heat for about 10 minutes. Cook the rice as usual until tender. You can add the cooked rice to the pan and mix everything together, or serve it separately. Finally, sprinkle the dish with cashew nuts.