Delicious chicken and vegetable curry

Ingredients for 3 servings:

• 500 g chicken strips
• 1 large onion(s)
• 1 m.-large zucchini
• 1 bell pepper(s)
• 2 carrots
• 1 handful of cauliflower florets, frozen
• 1 handful of green beans, frozen
• ½ lime(s), juice
• 2 tbsp soy sauce
• 1 can coconut milk, approx. 425 ml
• 1 tsp, leveled curry paste
• curry powder
• Chili flakes or chili powder
• salt and pepper
• Paprika powder

Instructions

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

Low-carb

Sear the chicken strips until crispy, deglaze with a dash of soy sauce, and then set aside. Finely chop the onion and fry in the pan. Meanwhile, dice the bell pepper and add it. Then add the zucchini, either diced or half-sliced. It’s best to peel strips of carrots with a vegetable peeler (I start in the middle of the carrot for the strips) or cut them into sticks and add them to the pan. Season the vegetables with salt, pepper, and paprika. After about 5 minutes, add the beans and cauliflower. When the vegetables are soft enough, but still slightly firm to the bite, add the chicken back in. Deglaze everything with the coconut milk. Then add the spices: plenty of curry powder, curry paste, a little chili, and a dash of soy sauce. Bring everything to a boil and finally stir in the juice of half a lime. Don’t forget to season and let the curry simmer for a few more minutes. Tip: I like to add a little sesame paste or sesame oil at the end. I eat it as a low-carb dish. It also goes very well with rice.