Fragrant curry pastes come in three colours and three spicy variants: green, red and yellow. Green paste is excellent for chicken, turkey and beef; red for pork, vegetables and fish. Yellow paste is the mildest and is my favourite. It is great for shrimps, chicken soups and for dishes with pineapple. Today I decided to use it, and I made chicken in curry sauce with vegetables and coconut milk. The meal was excellent and even my children, who looked suspiciously at the colour of the sauce, ate it with relish. I was surprised because the big vegetable pieces are difficult to manage and make it hard to enjoy the dish. This time the whole meal was accepted.

Ingredients:
500g of chicken breast
2 tablespoons of yellow curry paste
1 tin of coconut milk
0.5l of bouillon
half an onion
1 clove of garlic
half a courgette
1 carrot
half a red pepper
1 chili pepper
a piece of leek
2 tablespoons of sesame seeds
2 tablespoons of chopped chives
2 tablespoons of olive oil
salt and pepper

Cube the chicken and fry in 1 tablespoon of olive oil. Add the coconut milk, 250ml of bouillon, the curry paste and stir thoroughly to dissolve the paste in the sauce. Boil for 25-30 minutes. Thicken the sauce with the bouillon. Slice the onion, pepper, garlic, carrot, leek, courgette and chili pepper. Heat the rest of the olive oil in a separate pan. Add the vegetables and fry for 2-3 minutes (don't brown them). Add the vegetables to the meat and boil for 10 minutes. The vegetables should be crunchy. Spice them up with salt and pepper. Sprinkle with the roasted sesame seeds and chopped chives before serving.

Enjoy your meal!

Try also:
Beef stew with beer
Turkey wraps in mustard sauce with asparagus spears
Tart with chorizo and leek