1 portion (50 gr or 3 tbsp) Kooray spice ‘n easy organic yellow Thai curry, 2 chicken schnitzel (optional vegan), 3 tbsp cream (optional vegan), 1 onion, 100 gr spinach, 1 tomato, 100 gr mushrooms, 400 gr cooked rice, 3 tbsp oil (e.g. canola oil)

In a pan, add the schnitzels and 2 tbsp of oil and fry them on high heat for 2 minutes on each side until crispy. Remove the schnitzel from the pan and cut them into chunky strips. Prepare the rice and divide evenly between two bowls. Chop onion, tomato and mushrooms and add them to a pan along 1 tbsp of oil. Sauté everything on high heat for 3 minutes. Add a portion of Kooray spice ‘n easy, 200 ml of water, 3 tbsp of cream and fresh spinach to the pan, combine and cook for 3 minutes. Lower the heat to medium and let the sauce boil down for another 5 minutes until creamy. Finally, add the curry sauce to the rice bowl and top it off with schnitzel strips. Try it, love it!