This is a really good and filling pot with lots of vegetables that fits perfectly with the food box food. The recipe gives about 6 portions.
2 tablespoons of rapeseed oil (other neutral oil also works well)
about 4 cm long piece of fresh ginger
1 garlic clove
450 g of chicken thigh fillet
4 tablespoons curry
salt & pepper to taste
1 tbsp red curry paste
1 can of coconut milk of 400 ml
200 g of fresh broccoli
2 medium-sized carrots
Jasmine rice, chopped parsley and salted & roasted cashews for garnish.
Divide the leeks lengthwise and rinse thoroughly. Cut into fine strips.
Heat the oil on high heat in a deep frying pan. Reduce to medium heat and add the finely shredded leeks. Fry on medium heat until softened.
Dice the chicken fillet and have in the frying pan together with curry, salt, pepper, finely grated fresh ginger, grated garlic clove and curry paste. Bake under constant stirring on high heat until the chicken starts to get nice roasting surface.
Pour in the coconut milk. Stir and cover the opening of the frying pan with a lid. Let simmer on medium heat.
Meanwhile, peel and slice the carrots. Also divide the broccoli bouquets into smaller pieces.
Rinse the vegetables thoroughly in a colander and put them in the frying pan. Stir and allow the pot to simmer on low heat for about 10-15 minutes or until the vegetables have softened and the chicken is fully cooked.
Serve the casserole with jasmine rice, chopped parsley and cashew nuts.