Chicken and Paprika Curry with Rice

Ingredients

• 125 g Long-grain rice (Parboiled)
• Salt
• 320 g Chicken breast fillet
• 1 tbsp Coconut oil
• 2 tsp Red curry paste
• 125 ml Coconut milk
• 100 ml Vegetable broth
• 2 red bell peppers
• 20 g Parsley (1 bunch)
• 2 tbsp Soy sauce
• 1 handful Cashews (25 g)

Instructions

1. 1.

   Cook rice in 2.5 times the amount of boiling salted water according to package instructions.

2. 2.

   Meanwhile, rinse the chicken breast fillet, pat dry and cut into pieces or strips.

3. 3.

   Heat oil in a pan. Add curry paste and sauté for 2 minutes over medium heat while stirring. Pour in coconut milk and stir smooth. Add broth and bring to a boil once.

4. 4.

   Add chicken to the coconut sauce and simmer covered for 5 minutes over low heat.

5. 5.

   In the meantime, quarter the bell peppers, remove the seeds, wash and cut into thin strips diagonally.

6. 6.

   Wash parsley, shake dry and pluck the leaves.

7. 7.

   Add the pepper strips to the curry in the pan and continue cooking for 2 minutes over low heat.

8. 8.

   Distribute rice on 2 plates. Season the curry with salt and soy sauce. Mix in half of the parsley. Arrange the curry on the rice and sprinkle with the remaining parsley and cashews.