1. 1

   Step 1

   Peel and finely chop the shallot, 1 garlic clove, and 10 g of ginger.

2. 2

   Step 2

   Peel the 750 g of rutabaga and cut into approximately 1 cm cubes.

3. 3

   Step 3

   Wash the 300 g of kale, shake dry, strip the leaves from the tough stems, and chop finely.

4. 4

   Step 4

   Cut the 300 g of chicken breast fillet into bite-sized cubes.

5. 5

   Step 5

   Heat a portion of the 1 tbsp of coconut oil in a large pan and sear the chicken cubes for 5 minutes. Remove and set aside.

   Timer 5 min
6. 6

   Step 6

   Heat the remaining coconut oil in the pan. Sauté the shallot, garlic, and ginger for 2 minutes over medium heat.

   Timer 2 min
7. 7

   Step 7

   Add the rutabaga cubes and 1 tbsp of red curry paste and sauté for another 5 minutes.

   Timer 5 min
8. 8

   Step 8

   Pour in 400 ml of vegetable broth, cover with a lid, and let everything simmer for 10 minutes over low heat.

   Timer 10 min
9. 9

   Step 9

   Add the kale and the seared chicken cubes to the pan and cook everything for 5 minutes.

   Timer 5 min
10. 10

    Step 10

    In the meantime, wash the 2 sprigs of cilantro, shake dry, and pluck the leaves.

11. 11

    Step 11

    Stir 200 ml of soy cream into the curry, bring to a brief boil, and season to taste with salt, pepper, and 1 tbsp of lemon juice.

12. 12

    Step 12

    Arrange the curry on plates and sprinkle with 15 g of roasted peanuts and the cilantro.

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