Summary

Ingredients

• 2 carrot (s)
• 0.5 ½ broccoli
• 1 jar bamboo shoot (s)
• 400 g chicken breast
• 1 onion (s)
• 2 tablespoon raisins
• 400 ml coconut milk
• 0.5 stick ½ lemongrass
• 1 tablespoon curry paste, red
• 1 tablespoon curry paste, green
• 1 piece (s) ginger root, 2-3 cm
• 2 tablespoons oil
• 2 tablespoon cashew nuts
• 1 teaspoon, heaped peanut butter
• 1 spring onion (s)
• 1 cup rice

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Instructions

1. Pour the rice and 2 parts of water into a saucepan and cook it until cooked.
2. Cut the carrots into strips, the onion into cubes, the spring onions into rings, the chicken breast into strips, the lemongrass into pieces and the broccoli small. Steam the broccoli so that it is still nice and crisp.
3. Heat 1 tablespoon of oil in a large pan or wok and fry the chicken breast through. Remove the chicken and set it aside.
4. Put 1 tablespoon of oil into the wok again. Fry the onions lightly, then add the carrots and spring onions. Fry until the onions turn translucent. Now add the coconut milk, curry pastes, peanut butter, bamboo shoots, ginger, cashew nuts, raisins and lemongrass. Cook on medium heat for 5 minutes, then add the broccoli and chicken. Let it cook for another 4 minutes and then serve with the rice.