Antidote to December-blues

Make this mouthwatering curry with just 6 ingredients and have it ready to devour within 20 minutes.
Get the full COMFORT-FOOD experience with a dish that's actually responsible!



Antidote to December-blues

Everyone is looking some kind of antidote to December-blues. Stew and ramen restaurants are fully booked because there’s one thing that we all crave when the winds are blowing, a warm bowl filled with comforting goodness.

With these colder-than-average-rain-pouring-days we happily rely on our favourite go to curry dish.

Why is this meal a favorite? Because you get a real comfort food experience with a dish that’s actually responsible. The combination of creamy coconut milk with a variety of curry spices that bring you a little bit of heat will leave your taste buds feeling happy!

The fact that you only need 6 ingredients to make this mouthwatering curry, and that you’ll have your steaming bowl ready within 20 min, makes us very happy.

Pulled chicken baked until slightly crispy is truly the icing on the cake. Find out for yourself and give this comforting dish a go this week!

After that, you can warm yourself up with these satisfying winter meals. Indian Lentil Curry, Pumpkin Chicken ChiliSpinach Coconut Curry,



2 servings

11 oz / 300 g  chicken thigh filet (3 pieces)*

7 oz / 200 g green beans - ends trimmed

5.3 oz / 150 g rice

6.8 fl. oz. / 200 ml coconut milk

2 tablespoons yellow curry paste

4 tablespoons fried onions

3 tablespoons oil of choice for frying


  1. In a pan: bring water to a boil and cook the chicken thigh filets 12 min.

  2. In the meantime, slice the beans in half and add them to the chicken.

  3. In another pan, cook the rice according to instructions on the package.

  4. Take the chicken thighs out of the pan into a bowl. Pull the chicken with a hand mixer or 2 forks.

  5. Take the beans off the heat. Drain and chock them with cold water to stop from cooking and drain again. Put them back in the pan

  6. In a skillet; heat up the oil and add the chicken, season to taste. Bake crispy in 5 min.

  7. Add the coconut milk and the curry paste to the beans, stir until beans are covered. Let it simmer on low heat for 2 min. Stir in the chicken at the last moment.

  8. Serve the rice on serving plates, scoop the curry over it and sprinkle with fried onions.


*If you prefer this curry vegetarian, replace the pulled chicken with pulled mushrooms.
Bake your favorite mushrooms in a skillet. Then on a plate pull the mushrooms apart with two forks or your hands.

The tableware is from Kookpunt.



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