Baked feta with oven vegetables
Preheat oven to 180°C top/bottom heat. Wash zucchini, peel carrots and onion. Clean the mushrooms and cut them into bite-sized pieces together with the feta...
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Thai red curry with chicken meat
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Preparation time:
20 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
586
Calories
21 g
Carbohydrates
48 g
Protein
31 g
Fat
Ingredients:
 | Bell pepper (red, fresh) | ½ (75 g) |
 | Broccoli (fresh) | ½ (250 g) |
 | Garlic (fresh) | 1 (3 g) |
 | Ginger (fresh) | 3 g |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Coriander leaves (fresh) | 3 g |
 | Coconut milk (canned, creamy) | 100 ml |
 | Chicken breast, chicken breast fillet (organic quality) | 150 g |
 | Coconut oil, coconut oil | 2 Tablespoon |
 | Curry paste (red) | 1 Tablespoon |
 | Spring onions, scallions (fresh) | 1 (46 g) |
 | Celery, celery stalks (fresh) | ½ (15 g) |
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Preparation:
Step 1:
Cut chicken breast into strips or cubes. Cut vegetables into bite-sized pieces, spring onion into fine rings. Peel and finely chop garlic and ginger.
Step 2:
Heat half of the coconut oil in a coated pan and brown the meat in it. Season with salt and pepper to taste, remove from pan and set aside.
Step 3:
Add remaining oil to pan and sauté peppers, celery, and broccoli first. Then add the spring onion, garlic and ginger and allow to sauté. Deglaze with coconut milk and stir in curry paste. Fold in chicken and bring to the boil briefly.
Step 4:
Serve on a plate and sprinkle with cilantro.
Macronutrient distribution:
The recipe Thai red curry with chicken meat is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Cutting board
Kitchen knife
Peeler
Stove
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