Easy Thai form with chicken

3 shredded red onions

4 shredded spring onions

3 peppers (red, yellow and green) in strips

1 mango in cubes

800 g shredded chicken fillet

1 box of coconut milk

1 box of coconut cream

4 tablespoons chicken stock

2 teaspoons paprika spice

2 ss red curry paste

2 ts curry

1 teaspoon garlic seasoning

Salt and pepper

1 bag of cashews

Lightly fry red onion in butter in a frying pan. Put the onion, spring onion, paprika, mango and chicken fillet in an ovenproof dish.
Mix together coconut milk, coconut cream, chicken stock, paprika seasoning, red curry paste, curry, garlic seasoning, salt and pepper in a saucepan and bring to the boil. Taste whether you want the sauce milder or stronger.

Pour the sauce over the chicken mixture, sprinkle over some cashews and bake in the middle of the oven for 30-40 minutes at 180 degrees.

Sprinkle with a little coriander just before serving. Served with salad and rice.

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