Summary

Ingredients

• 600 g chicken (fillet or schnitzel), shredded
• 2 zucchini, green, cut into slices or sticks
• 500 ml coconut milk
• 400 ml water
• 3 teaspoon curry paste, green
• 4 tablespoon soy sauce
• 1 bulb / n garlic, Chinese, chopped
• 4 tablespoon lemon juice, freshly squeezed
• 1 teaspoon ginger, grated or ginger powder
• 1 bunch spring onion (s), cut into rings
• 1 handful desiccated coconut or 2 handfuls
• Cayenne pepper
• salt and pepper
• Broth, grains
• 3 tablespoon rapeseed oil or peanut oil

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Instructions

1. Mix the meat with the spring onions, curry paste, ginger, soy sauce, salt and pepper, lemon juice, garlic, 2 tablespoons of oil and cayenne pepper and let the marinade soak in for at least an hour (ideally 1 day).
2. Then fry in the remaining oil, remove from the pan and sauté the zucchini in the pan. Add the meat with the onions again, mix everything together and add coconut milk and water. After a short time, add the desiccated coconut. Let everything simmer until the sauce is nice and creamy. Before serving, season with salt and pepper, lemon juice, the instant stock, desiccated coconut, cayenne pepper and garlic.
3. Basmati rice goes best with it.
4. Variations are possible with a wide variety of vegetables, e.g., carrots, sugar snap peas, broccoli, etc.