Stir – Fried Spicy Chicken with Green Peppercorns

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Stir – Fried Spicy Chicken with Green Peppercorns

Instructions

Cut the chicken breast into thin strips. Cut the snake beans into pieces and the chillies into fine rings.
Remove the central leaf stem from the kaffir lime leaves and cut into large pieces. Pluck the leaves from the Bai Horopha stem.
Heat the wok, pour in the oil and stir-fry the red curry paste in it for 2 minutes. Add the chicken and stir-fry continuously.
Now add 3 tablespoons of the coconut milk to the wok and simmer. Add the snake beans, green pepper, half of the chillies and 3 tablespoons of coconut milk, stir well and add the sugar, fish sauce and another 3 tablespoons of coconut milk to the wok. Simmer briefly after adding coconut milk.
Now put the magrood leaves together with another 3 tablespoons of coconut milk in the wok, mix everything and let simmer for about 2 minutes.
Just before the wok is removed from the hob, add the basil leaves, mix in and garnish with the remaining chilies.

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