Summary

Ingredients

• 400 g chicken breast
• 2 sticks lemongrass
• 2 cloves garlic)
• 1 piece (s) ginger, mi
• 2 cans coconut milk
• 2 teaspoons, heaped curry paste, green
• 1 ½ tablespoon, heaped peanut butter
• 2 teaspoon turmeric powder
• 2 teaspoons pepper
• 2 teaspoons curry powder
• 2 teaspoons salt
• 1 ½ teaspoon coriander powder
• 1 red pepper (s) for decoration
• 1 small salad, e.g., Romana

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Instructions

1. Cut the garlic cloves and ginger into small pieces. Knock off the lemongrass with the back of the knife and then cut into small rings.
2. Also cut the chicken into small pieces (size as with strips of meat or as desired).
3. For decoration, cut the pepper into small strips and the lettuce.
4. Put about 2 tablespoons of oil in a wok and heat. Pour in the meat and sauté briefly on high until it is lightly browned. Add the garlic cloves and the ginger and fry.
5. Now add the curry powder, coriander, pepper and the curry paste and stir in. Now add the coconut milk to the wok and bring to the boil. Then add the salt, turmeric and the peanut butter and stir well. Let simmer for about 5 - 10 minutes. Season or re-sharpen a little if you like.
6. I recommend rice with the dish. Place the Thai curry on the plate, then the rice and a little salad with paprika.