Summary

Ingredients

• 4 chicken breast fillet (s)
• 300 g couscous
• 2 onions)
• 2 spring onion (s)
• 4 carrot (s)
• 1 zucchini
• 1 red pepper (s)
• 1 cucumber (s)
• 400 ml coconut milk
• 400 ml water
• 3 tablespoon curry paste (madras)
• 8 cloves garlic
• 1 piece (s) ginger root, same amount as garlic
• 10 kaffir lime leaves
• 1 bunch coriander greens
• 1 teaspoon coriander, crushed
• 1 tablespoon tomato paste
• 1 tablespoon sugar
• 4 tablespoon rapeseed oil
• 6 tablespoon fish sauce

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Instructions

1. Cut the chicken breasts into approx. 2 x 2 cm cubes. Peel and chop the garlic and ginger and add to the chicken cubes. Mix in the curry paste and fish sauce.
2. Cut the carrots, zucchini, bell pepper, onions, spring onions and kaffir lime leaves into small cubes or strips. Peel and halve the cucumber, remove the core with a teaspoon and cut lengthways into strips. Wash and chop the coriander greens.
3. Heat some oil in a wok and fry the sliced onions and carrots for 3 minutes. Sprinkle with the sugar to caramelize and add the marinated chicken cubes and stir-fry on all sides for approx. 3 minutes. Now stir in the tomato paste, kaffir limes and crushed coriander seeds and fry for another minute while stirring. Deglaze with the coconut milk and add the water to simmer uncovered for about 10 minutes with the spring onions, peppers and courgettes.
4. Fold in the couscous and coriander greens and leave to soak for 10 minutes with the plate switched off and the lid closed.
5. Place the chicken couscous in a deep plate and garnish with the cucumber and some spring onion and coriander greens.