Servings: people
Chicken stew with red curry and cauliflower rice
This delightful dish is spicy and flavorful, filled with tender chicken and red bell pepper. The sauce consists of coconut milk and peanut butter, seasoned with lime, tomato, red curry paste, and ginger.
Equipment
- Cutting Board
- Chef'S Knife
- Frying Pan
- Grater
- Mandoline Slicer (Optional)
Ingredients
Chicken Casserole
- 300 gram Chicken Breast Fillet
- Butter for frying
- 1 pcs. Onion
- 2 cloves Garlic
- 2 gram Fresh ginger freshly grated
- 1/2 pcs. Red bell pepper
- 1 can Coconut Milk 400 grams
- 10 gram Red curry paste
- 7.5 gram Tomato Puree
- 30 gram Fish Sauce
- 16 gram Peanut Butter
- 5-10 gram Lime Juice
Cauliflower Rice
- 1 pcs. Cauliflower
- Salt and Pepper a bit
- Boiling water
Instructions
Chicken stew
- Cut the chicken fillets into strips or cubes and brown them in a pan with a bit of butter.
- Finely chop the onion and garlic, add to the pan and sauté for a couple of minutes.
- Grate the ginger and cut the bell pepper into strips, add to the pan and cook for a couple of minutes.
- Add coconut milk, curry paste, tomato puree, fish sauce, and peanut butter. Let everything simmer for about 10 minutes and season with lime juice.
- Serve with (cauliflower) rice
Cauliflower rice
- Grate the cauliflower on the coarse side of the grater and put it in a bowl.
- Pour boiling water over it and let it sit for 3-4 minutes.
- Drain the water and season with salt and pepper – it's ready.