Asian bean curry

Name: Asian bean curry
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 100 g frozen soybeans; 1 (approx. 150 g) small red pepper; 200 g French beans; 2 spring onions (approx. 35 g each); 1 small bunch of coriander (about 10 stems); 1 (approx. 175 g) Chicken filet; 1 (approx. 5 g) walnut-sized piece of ginger; 2 Garlic cloves; 1/2 red chilli pepper; 2 Lime leaves; 1 stick of lemongrass; 2 TABLESPOONS Olive oil; 1 1/2 TSP. red curry paste; 250 g Basmati rice; 400 g Whipped cream; 100 g Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

100 g frozen soybeans
1 (approx. 150 g) small red pepper
200 g French beans
2 spring onions (approx. 35 g each)
1 small bunch of coriander (about 10 stems)
1 (approx. 175 g) Chicken filet
1 (approx. 5 g) walnut-sized piece of ginger
2 Garlic cloves
1/2 red chilli pepper
2 Lime leaves
1 stick of lemongrass
2 TABLESPOONS Olive oil
1 1/2 TSP. red curry paste
250 g Basmati rice
400 g Whipped cream
100 g Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Defrost the soybeans. Wash the peppers, dab dry and cut into strips. Clean, wash and cook the beans in boiling salted water for about 15 minutes. Clean spring onions, wash and cut into fine rings.
2
Put approx. 1 tablespoon aside for garnishing. Wash the coriander, dab dry and chop coarsely. Wash the meat, dab dry and cut into strips. Peel ginger and cut into slices. Peel garlic and cut into slices.
3
Wash the chilli pepper, cut open, remove seeds and chop finely. Wash lime leaves and dab dry. Tap the lemon grass with the back of a knife. Heat the oil in a large pot. Fry the meat for about 4 minutes under high heat.
4
Drain the beans, quench cold and cut in half. Add ginger, garlic, curry paste, chilli, lemon grass, lime leaves, green beans, soybeans and paprika and continue to fry for about 3 minutes, stirring occasionally.
5
Prepare rice in boiling salted water according to package instructions. Deglaze bean curry with cream and stock, simmer covered under low heat for about 7 minutes. Remove the curry from the heat, add spring onions and coriander while stirring and leave to stand for about 8 minutes.
6
Drain the rice. Remove lemon grass and lime leaves from the curry. Season curry with salt and pepper and arrange it with the rice in small bowls. Garnish with remaining spring onions.