Summary

Ingredients

• 600 g chicken fillet (s)
• 1 large can coconut milk
• 1 bunch spring onion (s)
• 500 g mushrooms
• 150 g suar snap peas
• 2 cm ginger root
• 1 bunch parsley
• 1 bunch chives
• 1 tablespoon olive oil
• 1 teaspoon sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 pinch (s) salt
• 2 pinches chilli flakes
• 3 pinches curry (red Thai curry)
• 2 pinches turmeric
• 3 cup / s rice (jasmine rice)
• Water (salt water)
• water

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Instructions

1. Cut the chicken fillet into strips that are not too small. Cut the spring onions into finger-thick pieces and the mushrooms into quarters or halves, depending on the size of the mushrooms. Peel the ginger and cut very finely. Finely chop the chives and roughly chop the parsley.
2. Halve the snow peas and blanch in boiling salted water. Immediately add to ice water. At the same time add water with 1 teaspoon salt for the rice and cook the rice.
3. Fry the chicken in the oil until light brown and take it out of the pan again. Sauté the spring onions and ginger, add the sugar and let caramelize. Deglaze with the soy sauce.
4. Return the meat to the pan and add the coconut milk. Fill the can 1/3 with water and pour it into the pan. Mix everything well and add the mushrooms and chives on top.
5. After 10 minutes, stir everything well and add a pinch of salt and the remaining spices. Cook for another 10 minutes and reduce. Stir in the snow peas and parsley and serve immediately. Serve the rice separately.