Red Thai curry with chicken breast

Ingredients for 2 servings:

• 300 g chicken breast
• 1 head of broccoli
• 3 carrots
• 150 g green beans
• 1 m.-sized onion(s)
• 2 bell peppers, red
• 1 tsp red curry paste
• 160 ml coconut milk
• 250 ml chicken broth
• salt and pepper
• chili powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

simply

First, wash the chicken breast and dice it into bite-sized pieces. Rinse the broccoli, carrots, onion, and bell pepper, then chop them. Peel the carrots first. Pre-cook the broccoli and beans in lightly salted water. Heat oil in a pan and sauté the remaining vegetables (except the beans and broccoli). Add the chicken and let everything brown. Now add the curry paste and sauté. Then deglaze everything with the coconut milk and chicken stock and simmer for about 10 minutes over medium heat. Now add the beans and broccoli and simmer everything for about 5 minutes. Season with salt, pepper, and chili. Serve with rice as a side dish.