Carina's low-carb pan with chicken strips and zucchini

Ingredients for 4 servings:

• 500 g chicken breast fillet(s) or turkey breast fillet
• 3 tbsp oil
• 2 tsp red curry paste
• 1 large red bell pepper(s)
• 1 large onion(s)
• 1 garlic clove(s)
• 4 zucchini
• 600 ml vegetable stock
• 200 ml sweet cream
• ½ pack of light cream cheese
• 2 tbsp red curry paste
• 1 pinch of sambal oelek

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

Cut the meat into bite-sized pieces. Make a marinade from 3 tablespoons of oil and 2 teaspoons of red curry paste. Marinate the meat for about 30 minutes, then dust with a little flour. In the meantime, chop the vegetables. Brown the meat in a pan until crispy and remove from the pan. Fry the onion and garlic clove in the frying fat until translucent, then add the vegetables. Cover and simmer for about 10 minutes, stirring occasionally. Now add a little water and 2 tablespoons of red curry paste, as well as a pinch of sambal oelek. Simmer for another 15 minutes and season with salt. Then add the cooked meat, vegetable stock and cream, stir in the cream cheese, bring back to a boil, and then remove the pan from the heat.