Chicken Thai Style with Rice

Ingredients

• 600 g chicken breast fillet (ready to cook, skinless)
• 2 onions
• 1 Garlic clove
• 3 cm fresh ginger
• peanut oil
• 1 tbsp red curry paste
• 1 tbsp Tomato Paste
• 400 ml Poultry broth
• 4 tbsp peanut butter
• 1 tbsp freshly chopped coriander
• Salt
• pepper (ground)
• cornstarch

Instructions

1. 1.

   Wash the meat, pat dry and cut into bite-sized pieces. Peel and finely chop the onions, garlic, and ginger. Heat 2 tbsp oil in a pan or wok and sear the meat on all sides. Remove and set aside. Add the onions, garlic, and ginger to the pan, sauté until translucent, then stir in the curry paste and tomato paste. Deglaze with broth, stir in peanut butter, return the meat, and simmer over medium heat for about 10 minutes.

2. 2.

   Season with salt and pepper, fold in coriander, and taste. If needed, thicken with cornstarch dissolved in cold water. Serve with chili lime rice if desired.