Summary

Ingredients

• 500 g sliced chicken
• 1 large onion (s)
• 1 medium zucchini
• 1 bell pepper (s)
• 2 carrot (s)
• 1 handful cauliflower florets, frozen
• 1 handful green beans, frozen
• 0.5 ½ lime (s), juice from it
• 2 tablespoon soy sauce
• 1 can coconut milk, approx. 425 ml
• 1 teaspoon, leveled curry paste
• Curry powder
• Chilli flakes or chilli powder
• salt and pepper
• Paprika powder

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Instructions

1. Sear the sliced chicken, deglaze with a dash of soy sauce and then put aside.
2. Chop the onion and fry in the pan. Meanwhile, cut the pepper into cubes and add. Then add the zucchini cut into cubes or half slices. It is best to use a vegetable peeler to slice the carrots into strips (I place the strips in the middle of the carrot) or cut into sticks and add to the pan. Season the vegetables with salt, pepper and paprika powder. After about 5 minutes add the beans and cauliflower.
3. When the vegetables are soft enough, still slightly firm to the bite, add the chicken again. Now deglaze everything with the coconut milk. Then the spices follow: plenty of curry powder, curry paste, some chilli and a dash of soy sauce. Bring everything to the boil and finally stir in the juice of half a lime. Don`t forget to season and let the curry simmer for a few more minutes.
4. Tip: I like to add some sesame paste or sesame oil at the end.
5. I eat it as a low carb meal. Rice also goes very well with this.