Rice Pan with Chicken and Coconut-Paprika Sauce

Ingredients

• 250 g long‑grain rice
• 600 g chicken breast fillet (pre‑cooked, skinless)
• 2 yellow bell peppers
• 1 red bell pepper
• 1 onion
• 150 g shiitake mushrooms
• 1 Garlic clove
• 2 cm fresh ginger
• 2 EL soy oil
• pepper (ground)
• 1 EL yellow curry paste
• 450 ml coconut milk

Instructions

1. 1.

   Cook the rice in 500 ml boiling salted water.

2. 2.

   Meanwhile wash, pat dry and cut the chicken into bite‑sized pieces. Wash the peppers, halve them, remove seeds and white membranes, and slice thinly. Peel the onion and slice it as well.

3. 3.

   Clean and chop the mushrooms. Peel and finely mince the garlic and ginger.

4. 4.

   In a hot wok with oil, sear the chicken until golden brown all around, season with salt and pepper, then set aside. Sauté the garlic, ginger and onion in the wok, add the peppers and mushrooms, and cook briefly. Stir in the curry paste, pour in the coconut milk, return the chicken, and simmer on medium heat for about 8 minutes. Season with salt and pepper, then serve in bowls with rice.