Summary

Ingredients

• 1 leek
• 1 red pepper (s)
• 2 carrot (s)
• 1 lime (s)
• 500 g chicken breast fillet (s)
• 1 tablespoon oil (sesame oil)
• 1 teaspoon ginger powder
• 0.5 teaspoon ½ turmeric
• 0.25 teaspoon ¼ cayenne pepper
• 165 ml coconut milk
• 100 ml broth
• 3 tablespoon crème fraîche
• salt and pepper
• possibly chives

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Instructions

1. Wash and clean the vegetables, peel the carrots. Cut everything into fine pegs (julienne) with a large knife. Squeeze the lime.
2. Rinse the meat, pat dry, cut into strips. Heat the sesame oil in a large wok or pan. Fry the meat in it over high heat while stirring. Add ginger, turmeric, cayenne pepper, a little salt and pepper and fry briefly over medium heat.
3. Add the carrots, coconut milk and stock. Let everything boil. Stir in the crème fraiche. Add the leek and paprika strips and simmer for about 7 minutes.
4. Season well with 3 tablespoon lime juice, a little salt, pepper and cayenne pepper. Arrange on a plate, garnish with chives if necessary.
5. Basmati is highly recommended.