Chicken Peanut Curry

Ingredients

• 125 g Natural Rice (rice bag, 8–10 minutes cooking time)
• salt
• 200 g Chicken breast fillet
• 1 tbsp Coconut oil
• 2 tsp Red curry paste
• 200 ml Coconut milk (9 % fat)
• 300 ml Chicken broth
• 600 g red bell peppers (3 red bell peppers)
• 5 stalks Coriander
• 30 g Peanuts (2 tbsp)
• Soy sauce

Instructions

1. 1.

   Cook rice in boiling salted water according to package instructions.

2. 2.

   Meanwhile, rinse the chicken breast fillet, pat dry with kitchen paper and slice thinly.

3. 3.

   Heat oil in a pan. Add curry paste and sauté briefly while stirring. Pour in coconut milk and stir smooth. Stir in broth and bring to a boil once.

4. 4.

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

5. 5.

   In the meantime, quarter, deseed, wash and cut bell peppers into thin strips.

6. 6.

   Wash coriander, shake dry and pluck the leaves. Roughly chop peanuts.

7. 7.

   Add bell pepper strips and half of the peanuts to the curry in the pan, cook for another 2 minutes.

8. 8.

   Drain the rice bag, open and distribute rice on 2 plates. Season curry with salt and soy sauce. Mix in coriander. Arrange curry on rice and sprinkle with remaining peanuts.