Chicken curry

Ingredients

• 500 g chicken breast fillet
• 200 g Sugar snap peas
• 2 red bell pepper slices
• 2 mild red chili peppers
• 1 onion
• 1 Garlic clove
• 2 cm ginger
• 2 tbsp Coconut oil
• 2 tbsp green curry paste
• 400 ml Poultry broth
• 200 ml coconut milk
• 1 stalk lemongrass
• 3 tbsp Soy sauce
• 1 handful coriander leaves
• 1 tbsp lime juice

Instructions

1. 1.

   Rinse the chicken, pat dry and cut into bite‑sized slices. Wash, trim and halve the sugar snap peas. Wash, halve, trim and slice the bell peppers. Wash, trim and ring the chili peppers. Peel the onion, garlic and ginger; slice the onion, finely chop garlic and ginger.

2. 2.

   Brown the chicken in a hot wok with oil until golden brown, then remove it. Stir‑fry the chili, onions, garlic and ginger for about 2 minutes. Add the curry paste briefly, mix in the bell peppers and sugar snap peas, then pour in the broth and coconut milk. Trim and split the lemongrass lengthwise. Season the curry with soy sauce, add the chicken and lemongrass, and simmer for about 5 minutes.