Chicken Curry

Ingredients

• 1 white onion
• 1 Garlic clove
• 1 red bell pepper
• 1 yellow bell pepper
• 150 g sugar snap peas
• 4 stalks coriander
• 500 g chicken breast fillet
• 3 tbsp oil
• 1 tbsp green curry paste
• lime juice
• 1 tsp Raw Sugar
• 400 ml coconut milk
• 3 tbsp light soy sauce

Instructions

1. 1.

   Peel the onion and garlic clove; slice the onion into thin strips, dice the garlic finely.

2. 2.

   Quarter the bell peppers lengthwise, clean, seed and wash them. Cut the peppers crosswise into strips.

3. 3.

   Wash the sugar snap peas, drain and cut them diagonally in half. Wash coriander, shake dry and leave the leaves uncut too finely.

4. 4.

   Slice the chicken breast fillets crosswise into thin slices.

5. 5.

   In a wok (or wide, deep pan) heat 2 tbsp oil, sear the meat over medium to high heat while stirring. Add garlic and stir briefly, then remove everything from the wok.

6. 6.

   Warm the remaining oil in the wok over low heat. Sauté the onion until translucent, add curry paste and cook while stirring. Stir in sugar. Deglaze with lime juice. First pour in one third of the coconut milk, bring to a boil, then add the rest of the coconut milk. Let the curry sauce simmer gently for about 5 minutes.

7. 7.

   Add the bell pepper strips and chicken, cook together for 2–3 minutes. Just before finishing, add the sugar snap peas. Season the chicken curry with light soy sauce and lime juice. For serving, sprinkle most of the coriander on top. Plate the chicken curry on bowls or plates and garnish with remaining coriander. Serve best with rice.