Green Thai curry

Name: Green Thai curry
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 300 g Cauliflower; 200 g Broccoli; 50 g Sweet peas; 1 Carrot; 1 small onion; 100 g Basmati rice; 7-10 Tbsp salt and pepper; 200 g Chicken filet; 1 TEASPOON Oil; 1/2 TEASPOON green curry paste; 100 ml unsweetened coconut milk (can); 1/2 TEASPOON Vegetable broth (instant); 2-3 stem(s) Coriander; 7-10 Tbsp Juice of 1/2 lime

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

300 g Cauliflower
200 g Broccoli
50 g Sweet peas
1 Carrot
1 small onion
100 g Basmati rice
7-10 Tbsp salt and pepper
200 g Chicken filet
1 TEASPOON Oil
1/2 TEASPOON green curry paste
100 ml unsweetened coconut milk (can)
1/2 TEASPOON Vegetable broth (instant)
2-3 stem(s) Coriander
7-10 Tbsp Juice of 1/2 lime

Directions

1
Clean or peel and wash the vegetables. Cut cauliflower and broccoli into small florets. Cut the carrot into thin slices. Peel and chop onion.
2
Cook rice in 200 ml boiling salted water according to package instructions.
3
Wash the meat, dab dry and cut into pieces. Heat oil in a wok or frying pan. Brown the meat all around. Fry the onion briefly. Stir in curry paste and sauté briefly.
4
Add 200 ml water and coconut milk, bring to the boil and stir in the stock. Add vegetables and cook everything for about 5 minutes.
5
Wash the coriander, shake dry and pluck off the leaves. Season curry with salt, pepper and lime juice. Sprinkle coriander over it. Serve with the rice.