Carsten's coconut curry pan

Ingredients for 4 servings:

• 2 stalk(s) leeks, large
• 4 large carrots
• 1 tbsp oil
• 500 g chicken breast or turkey breast
• 2 bags of rice
• 1 vegetable stock cube
• 1 can coconut milk
• 100 ml cream
• curry powder
• Paprika powder
• salt and pepper
• Curry paste, not mandatory

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

With chicken breast

Cut the turkey or chicken breast into strips and fry in oil, then season with plenty of curry and paprika. At the same time, cook the rice in the vegetable broth. Dice the carrots, slice the leek into rings, add both to the seared meat and fry. Remove the rice bag from the broth, reserving the water! Add the cream to the meat and vegetables and stir to combine. Add the curry paste (if using), or curry powder (if not), and simmer. Gradually add the rice water and reduce. Pour in the coconut milk and season again with curry, paprika, salt, and pepper. Simmer until the desired consistency is reached; we like it creamy. Tips: The paprika can be either hot or sweet, depending on your taste. If you like spicy food, you can also add Thai curry to the regular curry. If we’re eating everything at once, I like to add the rice directly to the pan and stir everything together; you get a consistency similar to risotto. If you want to eat something the next day, you should not put the rice in the pan, otherwise it will be quite dry the next day.