Asian noodles in tomato-coconut sauce with curry cutlets
very easy
45 mins
45 mins
Ingredients
- 400 g Chicken filet
- 1 Organic Lime
- 6 TABLESPOONS Sunflower oil
- 1 TABLESPOON + some curry powder
- 800 g thin zucchini
- 2 Onions
- 1 yellow pepper
- 100 g Cashew nuts
- 1 tin(s) (165 g) Coconut milk
- 1 can(s) (425 ml) Tomatoes in pieces
- 2 packages (400 g each) Konjac noodles (fettuccine style)
- 7-10 Tbsp Salt
- 1 bunch of parsley
- 7-10 Tbsp Pepper
Directions
- 1
Wash the meat, dab dry and cut into medallions. Wash lime hot, grate dry, grate peel thinly. Halve lime and squeeze juice. Mix lime juice, lime zest, 2 tbsp. oil and 1 tbsp. curry powder.
- 2
Mix with the meat and put aside.
- 3
Wash and clean the courgettes and cut them lengthwise with a strip cutter around the soft core into long strips. Peel and halve the onions and cut into strips. Halve, clean, wash and cut the peppers into short strips.
- 4
Heat 2 tablespoons of oil in a frying pan. Roast the cashew nuts in it for approx. 4 minutes while turning, remove. Sauté the paprika and onion in the hot oil for about 2 minutes. Sprinkle with 1 tbsp curry, continue steaming for approx. 1 minute, add zucchini and steam for approx. 1 minute.
- 5
Deglaze with coconut milk and tomatoes, bring to the boil and simmer for about 2 minutes. In the meantime, put the pasta in a sieve, rinse briefly with cold water and drain. Add the noodles to the sauce, heat up briefly and season with salt.
- 6
Heat 2 tablespoons of oil in another pan. Fry the medallions for about 5 minutes while turning. Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Season meat with salt and pepper.
- 7
Arrange noodles and meat on plates. Sprinkle with parsley and cashew nuts and dust with curry.
Nutrition Facts
500 kcal
19 g
32 g
33 g
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