Summary

Ingredients

• 2 teaspoons peanut oil
• 400 g chicken breast
• 2 teaspoons, heaped curry paste, red, green or yellow
• 400 ml coconut milk
• 2 teaspoon, heaped peanut butter
• 1 clove garlic
• 1 teaspoon, heaped vegetable broth, grained
• 2 handfuls sugar snap peas or green beans
• 1 carrot (s)
• 1 can bamboo shoot (s)
• 1 teaspoon cornstarch
• 2 tablespoon water
• 2 teaspoon, heaped lemongrass paste
• 1 cup rice (fragrant rice)
• 2 cup water
• salt

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Instructions

1. For the rice, boil 1 part rice with 2 parts cold salted water in a saucepan with a lid. Then reduce the heat so that it just simmered. Cover and let soak until all the water has boiled away. This takes about 15-20 minutes.
2. Put 1 tablespoon of peanut oil in a hot pan. Sear the chicken breast in it and remove it from the pan. Put 1 tablespoon of peanut oil again in the same hot pan, sweat the curry paste briefly and pour the coconut milk over it.
3. There are 3 different curry pastes: green (the hottest), red (medium hot) and yellow (the mildest). I definitely use a clean teaspoon to remove the paste from the jar and put the opened jar in the refrigerator. It lasts for several months.
4. Add the peanut butter, squeeze the garlic, add the granulated vegetable stock and the sugar snap peas. If you can`t get sugar snap peas, you can also use green beans. But sugar snap peas taste better.
5. Peel the carrot, cut in half lengthways depending on the thickness, cut into slices and also add. Let everything simmer for several minutes so that the sugar snap peas and carrot are still firm to the bite.
6. Then add the bamboo shoots and the meat again and simmer for a few more minutes. Mix the cornstarch in cold water and add to the simmering sauce to thicken it a little. Finally stir in the lemongrass paste and season with salt.