Yellow curry with lentils, paprika and tender chicken

Boil the rice in 8 minutes until done. Drain and let stand until use.

Meanwhile, peel the ginger and cut finely. Cut the onions into half rings. Halve the peppers in the length, remove the seeds and cut the peppers into thin strips.

Cut the chicken fillet into strips and the coriander is coarse.

Heat the oil in the frying pan or stir-fry the curry paste 2 minutes on low heat. Add the ginger, onion and chicken and fry for 3 minutes.

Add the peppers and coconut milk, bring to the boil and let the lid cook gently on the pan over low heat for 5 minutes until the chicken is tender.

Let the lentils drain, add and heat for 1 min. Season with pepper and salt. Garnish the curry with the coriander and serve the rice.