Easy

Green bell pepper

Chicken fillet

Semolina

Coconut cream

Tablespoon

Red curry paste

teaspoon

Thai-style chicken

Cook the semolina in a pan of boiling water according to package directions. 
In the meantime, in a frying pan, brown the curry paste with 2 tablespoons of coconut cream, stirring until evenly browned, and leave to brown for about 2 minutes.

Cut the chicken fillets into small cubes, add them to the pan and stir, simmering for 5 to 10 minutes. Wash and slice your peppers, then add them to the pan and stir. Add the last spoonful of cream and stir so that it's evenly distributed. Leave to simmer over a low heat until the peppers are cooked.

Once the semolina is cooked, place in a bowl, add a knob of butter and salt to taste. You can mix the chicken with the semolina if you wish.

Easy

40 min

Spicy

Meat

Thai

Main course

White meat

Ambassador

Servings

4

Nutrition

/ per serving

Directions

Step #1

Step #2

Step #3

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