Chicken Breast with Bell Peppers and Pineapple

Ingredients

• 500 g chicken breast fillet
• 400 g Cauliflower
• 2 red bell pepper strips
• 2 green bell pepper strips
• 25 g fresh ginger
• 350 g pineapple
• 4 tbsp sesame oil
• 1 tsp Thai yellow curry paste
• 50 ml coconut milk
• fresh coriander leaves (for garnish)

Instructions

1. 1.

   Wash the chicken breast fillet, pat dry with paper towels and cut into cubes. Wash the cauliflower and break into small florets. Wash and trim the bell peppers. Dice the red pepper, slice the green pepper into strips. Peel and finely chop the ginger. Peel the pineapple and cut into small pieces.

2. 2.

   Heat sesame oil in a large non-stick pan, sauté cauliflower, ginger, and peppers over medium heat for 6–8 minutes. Add the chicken cubes and cook for another ~5 minutes while stirring. Stir in the curry paste and pour in coconut milk. Swirl the pan until the coconut milk is almost evaporated, then plate the contents. Garnish with fresh coriander. Serve with natural rice.