**Dinner • Meat • up to 30 min • Pot • Airfryer** Sugar-free • Gluten-free
**INGREDIENTS:**
* Chicken fillet – 200 g * Zucchini – 100 g * Bell pepper – 1/4 pc. (50 g) * Green curry paste – 1/2 tsp * Coconut milk – 100 ml * Olive oil – 1 tsp
**PREPARATION – POT:**
* Cut the chicken and vegetables into pieces. * Preheat Add olive oil to a pot and fry the chicken. * Add the vegetables and curry paste, mix. * Pour in the coconut milk. * Simmer for 12-15 minutes over low heat.
**PREPARATION - AIRFRYER:**
* Mix the chicken with the curry paste and olive oil. * Bake in the Airfryer at 180°C for 10 minutes. * Add the vegetables and coconut milk to the dish. * Bake for another 10-12 minutes, stirring halfway through.
📊 **KETO (1 serving):**
*Calories ~460 kcal • Fat ~33 g • Protein ~32 g • Net Carbs ~5 g*
💡 **TIP:**
*Green curry tastes best after a short "rest" - let it rest for 2-3 minutes.*
