Summary

Ingredients

• 400 g chicken breast fillet (s), cut into fine strips
• 2 carrot (s), cut into rings
• 100 g mushrooms, brown, sliced
• 2 bell peppers, finely diced
• 1 hot pepper, fresh, finely chopped
• 1 piece (s) fresh ginger, the size a walnut, grated
• 2 cloves garlic, finely chopped
• 1 onion (s), finely chopped
• 1 stalk lemongrass
• 2 tablespoon sesame oil
• 1 tablespoon sugar
• 2 teaspoons cumin
• 1 teaspoon curry
• 1 teaspoon coriander powder
• 200 ml cream
• Salt, pepper
• Chilli flakes
• 1 cup rice, basmati
• 1 teaspoon vegetable stock
• 2 stalks coriander green, fresh, the leaves
• 1 splash lime juice

Print Recipe Pin Recipe

Instructions

1. Bring 2 cups of water with 1 teaspoon of vegetable stock to the boil, add 1 cup of rice and, with the lid closed, let it simmer on the lowest setting for 20 minutes.
2. Meanwhile, roast the carrots with onion, garlic, chili peppers, ginger and garlic in a non-stick pan in sesame oil for about 5 minutes. Add the meat and fry briefly on all sides. Then add the mushrooms and peppers and cook for another 5 minutes. Add lemongrass, cream and spices (sugar, cumin, curry, pepper, salt, coriander powder).
3. Let everything simmer until the vegetables are cooked firm to the bite. Then add lime juice, fresh coriander leaves and the remaining spices to taste. If you like it very spicy, you can also add chilli flakes.
4. Arrange rice and sliced meat on plates and decorate with coriander leaves.