Asian vegetable chicken curry with wild rice

Ingredients

Directions

1. 1

   Wash the lime, grate dry and cut in half. Cut 2 slices from each half to garnish. Squeeze the rest of the lime. Halve the chillies lengthwise, remove the seeds and finely chop 1 pod.

2. 2

   Simmer coconut milk, lime juice, chilli and curry paste for about 7 minutes. Peel ginger and grate it into the sauce. Prepare rice in boiling salted water according to package instructions. Season chicken filets with salt and pepper.

3. 3

   Mix sesame and breadcrumbs in a deep plate. Whisk the egg in a deep dish. Turn the chicken fillets in flour first, then pull through the egg and bread them in sesame seeds. Heat oil in a pan and fry the chicken fillets on both sides.

4. 4

   Place the fillets on a baking tray and cook in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Put the vegetables in a coated pan without defrosting and without fat and fry for 3-4 minutes.

5. 5

   Pour the sauce over the vegetables and bring to the boil. Wash the coriander, dab dry and put 4 leaves aside for garnishing. Chop the remaining coriander coarsely and add to the vegetables, season with salt and pepper.

6. 6

   Drain rice if necessary. Remove the chicken fillets from the oven and cut them diagonally into thin slices. Arrange vegetables and chicken strips on 4 plates and garnish with 1/2 chilli and 1/2 coriander.

7. 7

   Add rice.