Summary

Ingredients

• 3 tablespoon curry paste, green
• 3 tablespoon fish sauce
• 1 can coconut milk, creamy
• 3 teaspoons cane sugar, brown
• 500 ml poultry stock
• 500 g chicken breast fillet (s)
• 1 lime (s)
• 2 chilli pepper (s), green and red
• 3 bell peppers, red, green, yellow
• 1 bunch spring onion (s)
• salt and pepper
• some vegetable oil, neutral
• 1 bunch coriander

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Instructions

1. Wash the chicken breast fillet with clear water, pat dry with kitchen paper and cut into bite-sized strips or pieces. Put a little neutral vegetable oil in a large pan, add the chicken breast fillet and a little salt and pepper and fry. When the outside of the meat is white and no longer pink, remove it from the pan and keep it warm.
2. Pour the curry paste and fish sauce into the still hot pan and fry briefly until the mixture starts to bubble, then add the chicken stock and coconut milk. Let the liquid simmer on low heat.
3. Meanwhile, cut the bell pepper into strips or pieces, the spring onions into small rings and the chilli pepper into large pieces (so that you can take them out again if necessary).
4. Now the meat comes into the pan. The liquid is flavored with brown cane sugar and the juice of the lime. Depending on how crispy the vegetables should stay, add this and let the curry simmer.
5. Finally chop the coriander and sprinkle over the curry. Rice tastes best with it.