Red Curry Stew

Method

1. 1

   Bring 3 dl rice to the boil with 6 dl water and a little salt.

2. 2

   Dice 3 chicken breasts, season with salt, pepper, curry and garlic powder, and fry on high heat until golden brown.

3. 3

   Mix in 1 dl water, 1 can coconut milk, 1 chicken stock cube and 1 tsp red curry paste. Let it boil for a few minutes.

4. 4

   Cut up 100 g plum tomatoes and 1 red bell pepper. Add them to the pot with 1 tsp honey and a few bay leaves. Add a little flour for thickness if you like. Let it finish cooking and serve with the rice.