Chicken Curry

Ingredients

• 4 chicken breast fillets (about 150 g each)
• 250 g Pak Choi
• 250 g green beans
• 1 onion
• 2 Garlic cloves
• 2 red chilies
• 2 tbsp Vegetable oil
• 2 tbsp red curry paste
• 2 tbsp peanut butter
• 250 ml poultry stock
• 200 ml coconut milk
• 2 kaffir lime leaves
• Salt
• Pepper (freshly ground)
• 2 tbsp chopped roasted peanuts

Instructions

1. 1.

   Wash the chicken, pat dry and cut into bite‑sized pieces. Wash and trim the pak choi, slice the leaves into strips. Wash, trim and halve or quarter the green beans. Peel the onion and garlic; slice the onion into strips and finely chop the garlic. Rinse, trim and slice the chilies into thin rings. In a hot pan or wok, sauté the garlic, beans and onions in oil for 4‑5 minutes. Add the chicken and cook together for 2‑3 minutes. Stir in the curry paste and peanut butter and toast briefly. Deglaze with stock. Add coconut milk and kaffir lime leaves, stirring occasionally, and simmer gently for about 15 minutes. If needed, add more stock. About 5 minutes before serving, add the pak choi.

2. 2.

   Season with salt and pepper to taste. Sprinkle with peanuts and serve.