200 g casarecce
200 g chicken breast fillets
1 piece chilli pepper
300 ml coconut milk
3 tbsp coconut oil
2 sprig coriander
1 tsp curry powder
2 leaf kaffir lime leaves
1 piece lemongrass
1 piece onion (red)
2 sprig parsley
1 pinch pepper (ground)
1 piece pepper (red)
5 g potato starch
1 pinch salt
45 ml soy sauce
2 piece spring onions
300 ml vegetable stock
Wash, halve, deseed and finely dice the pepper and chilli pepper. Wash the spring onions and cut them into thin rings. Peel and finely dice the onion.
Wash the kaffir lime leaves and shake them dry. Wash the lemongrass and cut it in half lengthwise.
Wash the herbs, shake them dry and finely chop them.
Ingredients
1 piece pepper (red), 1 piece chilli pepper, 2 piece spring onions, 1 piece onion (red), 2 leaf kaffir lime leaves, 1 piece lemongrass, 2 sprig parsley, 2 sprig coriander
Mix the chopped chilli with the soy sauce and potato starch in a bowl.
Pat the chicken breast fillets dry and cut them into strips. Marinate with the soy, chilli & starch mixture.
Ingredients
15 ml soy sauce, 5 g potato starch, 200 g chicken breast fillets
Start the “Coconut chicken with casarecce pasta” programme and follow the steps.
Brush an oven dish with coconut oil. Spread out the marinated chicken, chopped pepper, spring onions and onions evenly in the dish.
Once the BORA X BO has heated up, put the oven rack in the bottom of the oven and place the oven dish on top.
Ingredients
3 tbsp coconut oil
Mix the curry powder, salt and pepper with the coconut milk, vegetable stock and soy sauce.
When notified, add the casarecce, kaffir lime leaves, lemongrass and the coconut milk & vegetable stock mixture to the chicken and stir.
Ingredients
1 tsp curry powder, 1 pinch salt, 1 pinch pepper (ground), 300 ml coconut milk, 300 ml vegetable stock, 30 ml soy sauce, 200 g casarecce
Remove the cooked chicken with casarecce from the oven. Take out the kaffir lime leaves and lemongrass.
Arrange on plates and garnish with chopped herbs.
1174
73.38 g
40.12 g
129.82 g
