Plant-based chicken strips with green curry

Name: Plant-based chicken strips with green curry
Prep time: 20 min
Total time: 20 min
Ingredients: 200 grams plant-based chicken strips ((e.g. Vivera Plant Chicken Tenders)); 150 grams basmati rice; 1 courgette; 1 aubergine; 1 red onion; 1 sweet pointed pepper; 1/2 sachet green curry paste; 100 ml coconut milk; olive oil; salt and pepper

Preparation Time: 20 minutes
Total Time: 20 minutes

Ingredients

Servings: 2

200 grams

plant-based chicken strips (e.g. Vivera Plant Chicken Tenders)
150 grams

basmati rice
1

courgette
1

aubergine
1

red onion
1

sweet pointed pepper
1/2 sachet

green curry paste
100 ml

coconut milk
olive oil
salt and pepper

Instructions

Cook the basmati rice according to the packet instructions.
Cut the courgette and aubergine into 2 cm cubes. Coarsely chop the red onion and cut the pointed peppers into rings.
Heat 2 tablespoons of olive oil in a frying pan. Fry the red onion and pointed pepper for 2 minutes. Add the aubergine and courgette and fry for 5 minutes. Next, mix the curry paste with the vegetables and gently fry for two minutes. Deglaze with the coconut milk and simmer for 5 minutes on low heat.
Heat a splash of olive oil in a frying pan and fry the plant-based chicken strips for 2 minutes per side, until golden brown and warm. Season to taste with salt and pepper.
Spoon the rice into bowls and top with the vegetable curry. Finish with the plant-based chicken strips.