open briefing gele currypasta

Roughly chop the onion. Chop the courgette and carrot into thin crescents. Heat a clean frying pan over medium-high heat and toast the cashew for 1 - 2 minutes. Take out of the pan and set aside. Cook the rice for 12 - 15 minutes, then drain, cover with the lid and set aside until serving.

Did you know... courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.

Heat a drizzle of sunflower oil in the frying pan over medium heat and fry the chicken for 6 - 7 minutes per side, or until done. Meanwhile, heat a drizzle of sunflower oil in a lidded wok or deep frying pan and fry the curry paste for 1 minute over low heat. Add the onion and fry for 1 - 2 more minutes. Add the carrot and courgette and fry for another 1 - 2 minutes.

Cut the lime into 6 wedges. Add the coconut milk to the veggies, crumble in the stock cube, add the sugar and the juice of a lime wedge per person. Season with salt and pepper to taste. Cover the pan and allow to simmer gently for 8 - 10 minutes. 

Slice the chicken. Add some more lime juice, sugar or salt to the curry to taste.