Thai Coconut Chicken

Summary

Ingredients

• 500 g chicken breast fillet (s)
• 1 onion (s)
• 1 clove garlic
• 2 tablespoon coconut oil
• 500 ml coconut milk
• 1 tablespoon, heaped curry paste, red (amount depending on heat)
• 0.5 ½ lime (s), the juice from it
• salt and pepper
• chili
• Coconut oil for frying

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Instructions

1. Cut the chicken breast fillet into large, bite-sized cubes. Peel onion and garlic and chop finely.
2. Heat coconut oil in a large pan. Salt the fillet, then fry on all sides for about 10 minutes, turning regularly. Add onions and garlic and cook for another 2-3 minutes. Add coconut milk, curry paste and lime juice to the pan. Simmer for 5 - 10 minutes, then season with salt, pepper and chilli to taste.
3. Serve with rice.
4. Annotation:
5. Instead of the red curry paste, you can also use green or yellow. This only changes the degree of sharpness a little.
6. If you want vegetables with it, no problem. Simply add peppers, zucchini, spinach or whatever to the pan.