1. 1

   Step 1

   Wash 500 g chicken breast fillet, pat dry, and cut into bite-sized pieces.

2. 2

   Step 2

   Heat 2 tbsp olive oil with 1 tsp red curry paste in a non-stick pan.

3. 3

   Step 3

   Sear the chicken in the pan until crispy on all sides, then remove from the pan. Leave the pan drippings in the pan.

4. 4

   Step 4

   Meanwhile, wash 3 zucchini and peel 2 carrots.

5. 5

   Step 5

   Use a vegetable peeler to shave thin ribbons from the vegetables. Try to avoid the seedy core of the zucchini.

6. 6

   Step 6

   Add the vegetable ribbons to the pan with the drippings, along with 3 tbsp water and 1 tsp bouillon powder.

7. 7

   Step 7

   Let the vegetables cook for a few minutes.

8. 8

   Step 8

   Meanwhile, dice 4 tomatoes.

9. 9

   Step 9

   Add the diced tomatoes and 3 tbsp tomato paste to the vegetables in the pan.

10. 10

    Step 10

    Add 150 g goat cream cheese and the seared chicken.

11. 11

    Step 11

    Stir everything and heat briefly until the cheese has melted.

12. 12

    Step 12

    Season with salt and pepper to taste and serve.

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