Low-carb chicken curry

Ingredients for 4 servings:

• 500 g chicken breast or turkey breast
• 400 ml coconut milk, more if needed
• 2 tbsp soy sauce
• 2 tsp red curry paste, more or less if needed
• 5 spring onions
• 2 red bell peppers
• 1 jar bamboo slices
• 1 clove(s) garlic, nB
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Cut the meat into bite-sized pieces, and also finely chop the bell peppers and spring onions. Chop the garlic. Then fry the curry paste in a wok so the aroma can develop, add the meat and fry. Once the meat has taken on some color, add the vegetables and garlic and sauté. Now deglaze with coconut milk and let it thicken a little, if necessary. Depending on what I have at home, I also add zucchini or carrot slices, but then I use more coconut milk and a little more curry paste. Add the soy sauce. Then just season with the spices. Rice goes well with it – if you’re not concerned with low carb.