Ingredients
- 500 g cauliflower
- 200 g carrots
- 1 onion
- 1 clove of garlic
- 1 small red chili
- 600 g chicken breast
- 300 g rice
- 450 ml chicken broth
- 250 ml coconut milk
- 2 tbs red curry paste
- 1 ts lemon zest
- salt, pepper
- 5 stalks coriander
- 50 g salted peanuts
Preparation
1. Clean the cauliflower and divide into small florets. Peel and finely cut the carrots, onion and garlic. Finely chop the chili.
2. Cut the chicken breast into bite-sized cubes. Stir everything with rice and broth in the pot. Cover with Secuquick softline and close.
3. Heat the pot on highest level up to the soft window, switch to a low level and cook for approx. 1 minute in the soft area.
4. At the end of cooking time, put the pot in the inverted lid, allow it to depressurize by itself and remove Secuquick.
5. Add the coconut milk and curry paste, stir well and bring to a boil again. Season to taste with lemon zest, salt and pepper. Coarsely chop the coriander and stir in. Sprinkle with coarsely chopped peanuts to serve.
Tip
- If you like, you can season the curry to taste with a little Thai fish sauce. This gives the curry an authentic, spicy taste.
This recipe has been tested and approved by AMC.
Reviews