Chicken coconut curry

Name: Chicken coconut curry
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Basmati Rice; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 1 piece(s) (approx. 30 g) Ginger; 1 Lime; 2 Sticks of lemongrass; 1 Onion; 1 Garlic clove; 1 red chilli pepper; 2 red peppers; 250 g Sweet peas; 4 TABLESPOONS Peanut kernels; 4 (approx. 600 g) Chicken filets; 2 TABLESPOONS Oil; 1-2 TEASPOONS yellow curry paste; 1 can(s) (400 ml) unsweetened coconut milk

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Basmati Rice
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
1 piece(s) (approx. 30 g) Ginger
1 Lime
2 Sticks of lemongrass
1 Onion
1 Garlic clove
1 red chilli pepper
2 red peppers
250 g Sweet peas
4 TABLESPOONS Peanut kernels
4 (approx. 600 g) Chicken filets
2 TABLESPOONS Oil
1-2 TEASPOONS yellow curry paste
1 can(s) (400 ml) unsweetened coconut milk

Directions

1
Cook the rice in 400 ml boiling salted water according to the instructions on the packet. Peel ginger and chop very finely. Squeeze lime. Remove the outer leaves from the lemon grass, cut the stalks in half crosswise.
2
Peel onion and garlic. Chop onion finely, chop garlic very finely. Clean the chilli, cut lengthwise, remove seeds, wash and cut into rings. Clean, wash and cut the peppers into strips.
3
Wash the sugar snap peas.
4
Roast peanuts in a wok or large pan without fat, remove. Wash the meat, dab dry and cut into cubes. Heat oil in the same wok. Fry the meat in the oil for 5-6 minutes over medium heat, turning it all the way round.
5
Season with salt and pepper.
6
Add onion, garlic, paprika, chilli and ginger to the meat and fry for 2-3 minutes. Stir in the curry paste, sweat briefly while stirring constantly. Add 1/4 l water, coconut milk and lime juice, bring to the boil.
7
Add lemongrass and sugar snap peas, bring to the boil and simmer for 5 minutes.
8
Season curry with salt, pepper and sugar. Serve and sprinkle with peanuts. Serve with rice.