Summary

Ingredients

• 500 g chicken breast fillet
• 2 peppers
• 2 spring onions
• 1 carrot
• 200 g snow peas
• 2 tbsp sesame oil or rapeseed oil
• 2-3 tbsp red curry paste
• 800 ml low-fat coconut milk

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Instructions

1. Cut the chicken into small pieces. Cut the peppers into strips, the spring onions into rings, and the carrots into slices. Halve snow peas.
2. Heat the oil in a wok and briefly sauté the red curry paste in it. Add coconut milk and bring to the boil.
3. Add the chicken and simmer for 5 minutes. Add peppers, spring onions, carrots and snow peas and simmer for another 5 minutes.

Recipe Notes

Serve approx. 350 g basmati rice with the curry. If you like, you can garnish your curry with coriander or chilli and refine it with light soy sauce.