Summary

Ingredients

• 200 g chicken breast fillet (s), cut into strips
• 200 g potato (s), diced
• 1 onion (s), finely chopped
• 1 bell pepper (s), diced
• 2 tablespoon oil, neutral
• 2 tablespoon curry paste, yellow
• 1 ½ tablespoon peanut butter
• 400 ml coconut milk, canned, unsweetened
• 3 tablespoon fish sauce
• 2 teaspoons sugar, brown
• 1 teaspoon lime zest, grated
• 0.5 ½ lime (s), the juice
• 50 g peanuts, roasted, rated
• Coriander greens, for garnish

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Instructions

1. Heat 1 tablespoon of oil in a wok or pan. Put the meat strips in the wok, lightly salt and fry. Remove the meat from the wok.
2. Pour the remaining oil into the wok and heat it, sauté the onion in it. Deglaze with coconut milk, stir in curry paste, peanut butter, sugar, lime zest and fish sauce. Add the potatoes and simmer over low heat until cooked through. Add paprika and cook for another 3 minutes. Finally, put the meat back in the wok and briefly bring it to the boil again. Season to taste with lime juice.
3. Garnish the dish with fresh coriander and chopped peanuts.
4. Basmati rice goes well with this.