Ingredients for 4 Servings
For the curry
- 3 tbsp yellow curry paste
- 2 kaffir lime leaves
- 1 red bell pepper
- 6 cherry tomatoes
- 1-2 red chili
- 400 ml coconut milk
- 2 tbsp coconut oil
- 2 tsp cane sugar
- 4 tbsp fish sauce
- juice of 1 lime
For the chicken
- 200 g chicken breast
- 50 ml STROH 40
- 2 tbsp coconut oil
- salt
- black pepper
For Serving
- cooked rice
Preparation
- For the curry, wash and cut tomatoes in halves. Wash and cut bell pepper into rings.
- Heat coconut oil. Add curry paste and fry. Add coconut milk and lime leaves and bring to a boil. Boil for 5 min.
- Add remaining vegetables and fry briefly.
- Add sugar, fish sauce and a little lime juice and season to taste with salt and pepper.
- For the meat, salt the chicken breast. Heat oil in a pan and fry whole chicken breast for 10 min.
- Deglaze with STROH and let boil away. Add pepper.
- For serving, cut the chicken breast into thin slices. Serve on top of the curry with rice.
