Ingredients
600 g
Chicken paprika stew
250 g
Parboiled long grain rice
400 g Asian mix of frozen vegetables
200 ml coconut milk
6 g Curry sauce40 ml lime juice
Preparation steps
Weight for 4 portions – 1.6 kg
1
In a pan, heat a little oil and then add the Asian vegetables. Sauté for a few minutes until they soften.
2
Stir in the chicken stew and heat briefly.
3
Add coconut milk and curry, mix well, and cook for 15 minutes on low heat.
Tip
Several drops of coconut milk or yogurt on top of the curry look elegant.
Serving
Serve with cooked basmati rice, and squeeze a little fresh lime juice over the dish.