Summary

Ingredients

• 800 g chicken breast fillet (s)
• 300 g suar snap peas
• 3 spring onion (s)
• 2 red pepper (s)
• 1 clove garlic
• 2 chilli pepper (s), red
• 2 tablespoon, heaped curry paste, red
• 1 can coconut milk
• 150 ml broth, strong

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Instructions

1. Cut the chicken into cubes and fry well. Add the finely chopped spring onions, sugar snap peas, chilli peppers, garlic and bell peppers and roast them lightly. Pour a little strong broth over everything and simmer for 10 minutes. Now add the red curry paste and coconut milk and stir well. Bring everything to a boil on the stove over medium heat until the desired consistency.
2. Garnish the dish with sliced spring onion rings and red chili peppers.