Green Curry Thai Style with Chicken

Ingredients

• 600 g chicken breast fillet (pre‑cooked, skinless)
• 2 cm fresh ginger
• 1 Garlic clove
• 2 tbsp Lime juice
• 4 tbsp sesame oil
• 300 ml unsweetened coconut milk
• 1 tbsp green curry paste
• 1 tsp freshly chopped mint
• 1 tbsp freshly chopped coriander leaves
• Salt
• pepper (ground)
• 2 tbsp crème fraîche
• 200 g Sugar snap peas
• 200 g Green beans
• 200 g zucchini
• 2 tbsp soy oil
• 1 tbsp lime juice

Instructions

1. 1.

   Wash the meat, pat dry and cut into strips. Peel and finely chop the ginger and garlic, mix with lime juice and oil. Marinate the meat with this mixture for about 1 hour.

2. 2.

   Then stir‑fry the marinated meat in a hot wok until browned all around, pour in coconut milk and stir in the curry paste. Add herbs and remaining marinade, season with salt and pepper, and simmer over medium heat for about 10 minutes. Stir in crème fraîche and adjust seasoning.

3. 3.

   Wash, trim, halve the snap peas and beans, and cut zucchini into thin strips. Blanch the peas, beans, and zucchini in boiling salted water for about 3 minutes, then drain and shock with cold water.

4. 4.

   Heat 2 tbsp oil in a pan and sauté the zucchini strips until lightly browned. Add the peas and beans, stir briefly, deglaze with lime juice, season with salt and pepper, plate, and serve with the chicken curry on top.