Yellow curry with lentils, pointed pepper and chicken

Name: yellow curry with lentils, pointed pepper and chicken
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300 g Organic pandan rice; 3 cm fresh ginger; 2 Red onion; 3 pointed pepper; 380 g chicken fillet; 2 el peanut oil; 70 g yellow curry spice paste; 400 ml coconut milk in tin; 400 g canned lentils; 15 g coriander

Fresh curry of pandan rice, ginger, red onion, pointed pepper, chicken, coconut milk, lentils and coriander.

Ingredients

Directions

Boil the rice according to the instructions on the package.
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 flesh in half rings. Cut the chicken fillet into strips.
Heat the oil in a skillet 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 leave to simmer with the lid on the pan over low heat for 5 minutes.
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.