Ingredients 6 port:
1kg chicken thighs
4 garlic cloves
1 chili fruit, medium-strong
1 grapefruit
1 lemon
1 ½ tbsp red curry paste
1 can of coconut milk
1 tbsp honey
1 "small" root ginger
1 big carrot
1 can of chickpeas
1 small leek
1-2 stand broccoli
1 bunch of haricots host
1 pepper, red or orange
1-2 tomato (s)
1 pomegranate
1 dl coconut flakes (roasted or toasted yourself)
Olive oil
½ teaspoon salt
Mathavre (or rice - not as useful) is prepared according to. instruction.
Do this:
Clean the chicken thighs and fry thoroughly (until the meat juice is gone) in olive oil.
Chop the garlic and chili fruit finely and grate in plenty of olive oil. Add the curry paste and chicken thighs for a while.
Squeeze the grape and lemon and add together with the coconut milk, peeled and finely chopped ginger and honey.
Peel and slice the carrot, rinse off the chickpeas and in with them and salt (taste to make it fit).
Divide broccoli into decent bouquets and with them in the pot.
Let the carrot boil softly so I suggest you take the time to roast the coconut in a dry pan, split the pomegranate and break out the kernels.
Now the carrot should have become a bit soft, then it is the dax for leeks in broad cuts, hericot vert, bell peppers in large chunks and chopped tomato. If not all vegetables fit under the surface, put on a lid, they will be able to get just right steamed even though they lie on top within a minute or two.
Serve with oatmeal, roasted coconut and pomegranate seeds.
Delicious!! and healthy!