Summary

Ingredients

• 200 g chicken breast fillet (s)
• 50 g peanuts, peeled
• 6 kaffir lime leaves (magrood leaves), cut into strips
• 4 chilli pepper (s) (Thai red pepper) cut into rings
• 2 tablespoon curry paste (Paenang curry paste)
• 1 can coconut milk, not shaken
• 3 tablespoon fish sauce
• 1 splash lime juice
• 1 tablespoon palm sugar, crushed

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Instructions

1. Cut the prepared chicken breast fillets into strips.
2. Heat the wok. Add about 3 - 4 tablespoons of the unshaken coconut milk from the top coconut cream and let it cook for about 1 minute under supervision and stirring, then stir in the curry paste with a whisk. Bring this mixture to the boil until small bubbles appear, the edge changes color and it smells.
3. Add the chicken breast strips and fry for about 2 minutes. Add 1/2 of the remaining coconut milk, add the fish sauce and palm sugar, simmer over a medium heat for approx. 5 minutes.
4. Roast the peanuts freshly and coarsely crush them in a mortar when they have cooled down. Stir in the chillies and the strips from the Magrood leaves and simmer for approx. 1 min. Season to taste with lime juice and fish sauce
5. Serve the curry with fragrant rice