Summary

Ingredients

• 250 g rice, basmati
• 250 ml coconut milk
• salt and pepper
• 4 chicken breasts
• 25 ml oil (sesame oil)
• 1 small onion (s)
• 2 cloves garlic)
• 2 lime (s)
• 2 kaffir lemon leaves
• 250 ml chicken broth
• 1 chilli pepper (s)
• 1 slice ginger
• 200 ml cream
• 1 teaspoon curry paste, green
• 250 g suar snap peas
• Coriander green, fresh

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Instructions

1. Cook the rice with coconut milk, 250 ml water and a little salt. Cut the chicken into bite-sized pieces. Cut the chilli and ginger into fine pieces.
2. Heat the oil in the wok and fry the meat all over, remove and set aside. Finely chop the onion and squeeze the garlic. Sweat both in the frying fat. Peel one lime with the peeler and squeeze the juice out of both limes. Cut the lime zest and the kaffir lemon leaves into very fine strips. Put both in the wok and sweat with it. Add part of the lime juice, broth, the chilli pepper and the ginger and let it reduce. Stir in the cream and curry paste and let it boil. Put the halved snow peas in the sauce and put the meat back in. Season to taste with salt, pepper and lime juice.
3. Coriander greens, amount to taste, tear a little and fold into the finished rice.