Simple Curry

Ingredients

• 4 chicken breast fillets (about 150 g each)
• 250 g carrots
• 250 g green beans
• 1 onion
• 2 Garlic cloves
• 1 red chili pepper
• 2 EL vegetable oil
• 2 EL green curry paste
• 2 EL peanut butter
• 250 ml poultry broth
• 200 ml coconut milk
• 30 g cashews
• 2 kaffir lime leaves
• Salt
• pepper (ground)
• 1 EL fresh chopped coriander

Instructions

1. 1.

   Wash the chicken, pat dry and cut into bite-sized pieces. Peel the carrots and cut into 6 cm sticks. 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 the chili pepper, remove seeds if desired and slice into thin rings. In hot oil in a pan or wok, sauté the garlic, green beans, carrots and onions 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 poultry broth. Add coconut milk, cashews and kaffir lime leaves; simmer gently for about 10 minutes, stirring occasionally. If needed, add more broth. Season with salt and pepper to taste and fold in coriander.

2. 2.

   Serve with basmati rice as desired.