No-Chicken Curry with Pak Choi
over rice in fragrant coconut sauce
Bell peppers are commonly used as vegetables - but they're actually fruits! They're sweet rather than spicy because they don't contain capsaicin, the spicy compound found in most other peppers.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Red onion
½ piece
Garlic
½ piece
Bell pepper
½ piece
Apple
½ sachet(s)
Yellow curry spices
125 milliliters
Coconut milk
75 g
Basmati rice
¼ piece
Red chili pepper
½ piece
Pak choi
80 g
Vegan chicken pieces
(Contains: Soja)
Not included in your delivery
1 tablespoon
Sunflower oil
½ piece
Low sodium vegetable stock cube
1 tablespoon
Water for the sauce
½ tablespoon
White balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Chop the onion and crush or mince the garlic. Dice the bell pepper.
- Deseed and finely chop the red chili pepper.* Core and dice the apple.
- Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat.
- Fry the garlic, onion and chili pepper for 1 - 2 minutes.
*Take care, this ingredient is spicy! Use as preferred.
- Add the apple and bell pepper and fry for 3 - 4 minutes.
- Add the yellow curry spices and stir-fry for 1 - 2 minutes.
- Deglaze with the white balsamic vinegar, the water and the coconut milk. Lower the heat and mix well to combine.
- Allow to simmer for 12 - 15 minutes, covered (see Tip).
Tip: add an extra splash of water as necessary if the curry gets too dry.
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Cook the rice for 12 - 15 minutes, then drain and set aside.
- Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat.
- Fry the veggie chicken for 7 - 8 minutes.
- Season to taste with salt and pepper, then transfer to the curry sauce and mix well to combine.
- Set aside the pan to use again in the next step.
- Discard the base of the pak choi and finely chop both the leaves and the stems.
- Fry the pak choi in the same pan over medium-high heat for 3 - 4 minutes, then turn off the heat.
- Transfer the rice to the pak choi and mix well to combine. Season to taste with salt and pepper.
- Serve the rice and pak choi on plates.
- Top with the curry.
