קארי קוקוס עוף 15 דקות

מצרכים

• 4 chicken breasts,
• 1 zucchini,
• 1–2 carrots,
• 1 paprika/bell pepper,
• 1 onion,
• 2–3 garlic cloves,
• a small piece of ginger,
• 500 ml coconut milk,
• 1–2 tbsp curry paste,
• soy sauce, and
• a little sugar/honey.
• Lime or lemon at the end.
• Cook it like this:
• 1. Prep: Cut chicken into bite-sized pieces. Slice onion and paprika, cut carrot fairly thin, and zucchini into chunks.
• 2. Brown chicken: Heat 1–2 tbsp oil in a large pan. Fry chicken over high-ish heat for 3–4 minutes until it gets some colour. It doesn't need to cook through. Take it out.
• 3. Build the curry: In the same pan, fry onion + carrot for 2–3 minutes. Add garlic and ginger for another 30 seconds. Add 1 tbsp curry paste and fry for another 30–60 seconds. This makes a big difference to the flavour.
• 4. Sauce: Add the 500 ml coconut milk, 1 tbsp soy sauce, and about 1 tsp sugar/honey. Stir and bring to a gentle simmer.
• 5. Chicken + vegetables: Return the chicken. Add paprika and simmer about 5 minutes, then add zucchini and cook another 4–6 minutes. This keeps the zucchini from turning mushy.
• 6. Finish: Taste it. Add more curry paste for heat, soy sauce for salt/umami, and lime/lemon juice for acidity. You're looking for a balance of creamy + salty + spicy + slightly sweet + sour.
• Serve over rice. If the sauce is too thin, just simmer it uncovered for a few extra minutes rather than adding flour.