Thai coconut chicken

Ingredients for 2 servings:

• 500 g chicken breast fillet(s)
• 1 onion(s)
• 1 clove(s) garlic
• 2 tbsp coconut oil
• 500 ml coconut milk
• 1 tbsp, heaped curry paste, red (amount depending on spiciness)
• ½ lime(s), the juice
• salt and pepper
• chili
• Coconut oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

easy and quick to prepare

Cut the chicken breast fillet into large, bite-sized cubes. Peel and finely chop the onion and garlic. Heat coconut oil in a large pan. Season the fillet with salt, then fry on all sides for about 10 minutes, turning regularly. Add the onion and garlic and cook for another 2-3 minutes. Add the coconut milk, curry paste, and lime juice to the pan. Simmer for 5-10 minutes, then season with salt, pepper, and chili. Serve with rice. Note: You can use green or yellow curry paste instead of the red curry paste. This will only slightly change the spiciness. If you want to add vegetables, no problem. Simply add bell peppers, zucchini, spinach, or whatever you like to the pan.