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 the carrots and cut into slices. Halve the lemongrass crosswise and cut into each piece lengthways. Dice the meat. Peel the ginger and garlic and cut into pieces. Halve the chili peppers and remove the seeds.
2. Heat the oil and fry the meat in it. Add the carrots and fry a little. Put the ginger and garlic on the meat through the garlic press. Add the chilli peppers and fry for another 1 - 2 minutes. Dust everything with curry powder. Deglaze with coconut milk and water, bring to the boil. Add vegetable stock. Add the grated zest 1/2 lemon and lemongrass. Let simmer for another 10 minutes.
3. Season to taste with salt and curry.
4. If you want, you can also chop and add some coriander.