Summary

Ingredients

• 4 chicken breast fillet (s)
• 1 tablespoon curry paste (hot)
• 150 ml coconut milk

For the sauce:

• 150 g pineapple
• 0.5 ½ cucumber (s)
• 1 clove garlic
• 1 small onion (s)
• 2 teaspoons ginger paste
• 1 teaspoon mint, freshly chopped
• 4 teaspoons coriander leaves, freshly chopped or dried
• 2 lemon (s), crushed

Print Recipe Pin Recipe

Instructions

1. Peel the cucumber and cut into small cubes, also cut the pineapple into small cubes, finely grate the garlic clove and finely chop the onion. Mix carefully with the mint, coriander and lemon juice to make a salsa and let it steep in the refrigerator.
2. Brush the chicken breast fillets with the paste and fry in the pan. Then add the coconut milk and let it simmer over medium heat.
3. Cover the fried meat with the salsa and serve immediately.
4. Baked sweet potatoes, naan bread and a crunchy green salad (not sour, rather neutral in the dressing) and a good white wine go well with this.