Summary

Ingredients

• 450 g chicken breast fillet (s), cut into strips
• 1 tablespoon honey
• 2 clove (s) garlic, finely diced
• 1 piece (s) ginger, the size a thumb, finely diced
• 2 tablespoon soy sauce
• 0.5 ½ lemon (s), squeezed
• 300 g leek, cut into rins
• 400 ml coconut milk, unsweetened
• 4 teaspoon curry paste, red
• salt and pepper
• Cornstarch if necessary
• Parsley, finely chopped
• Coriander, ground
• Oil for the wok

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Instructions

1. Marinate the chicken breast fillet in honey, garlic, ginger, soy sauce and lemon juice for an hour.
2. Heat some oil in a wok and fry the leek for 5 minutes, stirring constantly. Take the leek out of the wok and heat some more oil. Sear the chicken breast fillet with the marinade in the wok until the liquid has reduced. Add the fried leek and deglaze with the coconut milk. Mix in the curry paste and season the dish with salt, pepper and coriander. Simmer for another 5 minutes and, if necessary, bind with a little cornstarch.
3. Sprinkle with parsley just before serving.
4. Basmati rice goes very well as a side dish.