Summary

Ingredients

• 300 g carrot (s)
• 3 stalks lemongrass
• 1 piece (s) ginger, (about 30g)
• 2 cloves garlic)
• Chilli pepper
• 500 g chicken fillet (s)
• 1 tablespoon oil
• 2 tablespoon curry powder
• 1 can coconut milk, (400ml)
• 2 teaspoons vegetable stock, instant
• 1 lemon (s)
• 350 ml water
• salt
• possibly coriander

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Instructions

1. Clean and slice the carrots. Halve each lemongrass stalk crosswise, then cut each piece lengthwise into strips. Dice the chicken. Peel the ginger and garlic, then cut into pieces. Halve the chili peppers and remove the seeds.
2. Heat the oil in a large pan over medium-high heat. Fry the diced chicken for 3-4 minutes until lightly browned. Add the carrot slices and fry for 2 minutes. Press the ginger and garlic through a garlic press directly onto the chicken. Add the halved chili peppers and fry for 1-2 minutes. Sprinkle the curry powder over everything and stir well. Pour in the coconut milk and water, stir, and bring to a boil. Add the vegetable stock, the grated zest of half a lemon, and the lemongrass pieces. Reduce the heat to medium-low and simmer for 10 minutes until the chicken reaches an internal temperature of 74°C (165°F).
3. Season to taste with salt.
4. If desired, chop coriander and stir in before serving.