Tasty Mild Thai Yellow Curry

What you need

For 2 servings

• 200 grams of chicken breast, diced
• 1 tablespoon of olive oil
• 1 small onion*
• 1 cloves of garlic
• 1 yellow bell pepper
• ½ courgette
• 1 carrot, julienned
• 2 tablespoons Thai yellow curry paste
• 200 milliliters light coconut milk
• 100 milliliters vegetable stock
• fresh coriander to garnish
• a handful of baby spinach leaves
• 100 grams (uncooked) brown rice
• optional: a squeeze of lime juice

*You may not tolerate onion well after weight-loss surgery. If this applies to you, leave out the onion.

What else you need

• knife
• cutting board
• large pan
• saucepan for the rice

This how to make Thai Yellow Curry

1. 1. Finely chop all the vegetables, including the garlic and onion. Cut the chicken breast into cubes.
2. Heat the olive oil in a large pan over medium heat. Toss in the onions and garlic and fry until they just soften and release those delightful aromas.
3. Add the chicken to the pan. Stir frequently until the chicken is golden brown on all sides.
4. Next, add the bell pepper, courgette, and carrot. Stir everything together and let the veggies get acquainted with the heat for a few minutes.
5. Spoon in the curry paste. Stir it through so the chicken and the vegetables gets a lovely coat. Then pour in the light coconut milk and vegetable stock. Give it a gentle stir
6. Bring the curry to a gentle boil. Let it simmer for about 15 minutes on low heat, allowing the flavors to mix and the sauce to thicken slightly.
7. Meanwhile, cook the brown rice according to the package.
8. Add the baby spinach to the curry, a few minutes before you're ready to serve.
9. Ladle the curry and rice into bowls. Finish with a pinch of fresh coriander and a squeeze of lime if you like. Enjoy and let your tastebuds do a little dance!