Summary

Ingredients

• 2 chicken breast fillet (s)
• 2 shallot (s)
• 2 ripe banana (s)
• 1 piece (s) ginger
• 1 chilli pepper (s)
• 1 cup crème fraîche
• 1 tablespoon, heaped curry powder
• 1 clove garlic
• 2 tablespoon, heaped coconut flakes
• 1 tablespoon, leveled clarified butter
• 125 g rice noodles
• salt and pepper
• 1 teaspoon lemon juice

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Instructions

1. Peel and finely chop the shallots. Cut the chicken breast into finger-width strips. Peel the bananas and cut into thick slices. Finely chop the ginger and chilli pepper.
2. Cook the rice noodles according to the package insert. In the meantime, roast the coconut flakes in a pan without fat. These are then mixed with the drained rice noodles at the end.
3. Heat the clarified butter in a wide pan and fry the chicken strips in it. Add the onions, chilli peppers and ginger and sauté briefly.
4. Add the banana slices to the meat, dust the curry over them and sweat.
5. Season everything with salt and pepper. If necessary, add curry.
6. Add the crème fraîche. If you like a lot of sauce, you can also use two cups. Season to taste with lemon juice. The sauce should have a creamy consistency.
7. Mix the rice noodles with the coconut flakes and serve with the meat.
8. If you like, you can decorate with a little coriander.
9. 690 Kcal per serving.