Number of persons: 3-4 persons
Preparation time: 30 min.
Contents:
1 Cauliflower
1 Red pepper*
1 Red onion
1 Lime*
1 Red pepper
Tomato*
Pack of coconut milk (200ml)
Bag of madras curry paste (120g)
(Number of pieces of vegetables may vary per package depending on size)
Add yourself:
2 tbsp (olive) oil
300g (brown) rice
300g chicken (thigh) fillet cubes
Preparation method:
1. Rinse the vegetables. Make small florets from the cauliflower. Cut the tomatoes and peppers into coarse pieces and the onion into fine pieces. Cut the pepper in half, remove the seeds and cut into small pieces. Juice the lime and keep the lime juice aside.
2. Cook the (brown) rice according to the instructions on the packaging.
3. Heat 2 tbsp (olive) oil in a large sauté pan or frying pan and fry the chicken (thigh) fillet pieces until brown on all sides, add the onion and fry for another 2 minutes at a medium temperature.
4. Add the rest of the vegetables, add the red pepper to taste and stir-fry all the vegetables for 4 minutes at a high temperature.
5. Add the curry paste to the vegetables and fry for 2 minutes at medium temperature. Then add the coconut milk. Bring everything to the boil and stew the dish covered for 10 minutes. Add the lime juice to taste and serve the curry with the rice.
Variation tip: Vary the curry by sprinkling the curry with finely chopped coriander or pieces of almond before serving. Also delicious with spinach.
Vega tip: For a vegetarian variant, replace the chicken (thigh) fillet with tofu, tempeh or lentils.
* = Class I
Ingredients
cauliflower, coconut milk (coconut extract, water, stabilizer: E415, thickener: E412, emulsifier: E407), tomato, red pepper, 11% curry paste (onion, tomato concentrate, sunflower oil, spices (ginger, cumin, paprika powder, coriander seed, turmeric, fenugreek seed, MUSTARD POWDER, chili powder), garlic puree, salt, tamarind concentrate (tamarind, water, preservative: E211), water, preservative: E202), red onion, lime, red pepper.
This product may contain traces of CELERY.
