Coconut curry with crispy chicken

Name: Coconut curry with crispy chicken
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 3 Rod/s Ziron grass; 3 Shallots; 1 piece(s) (approx. 20 g) Ginger; 1 red chilli pepper; 1 (approx. 300 g) Baby pineapple; 150 g Sweet peas; 250 g cherry tomatoes; 1 (approx. 200 g) small aubergine; 1 Chicken breast (with skin, on bone; approx. 600 g); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON red curry paste; 8 Kaffir lime leaves; 1 can(s) (400 ml each) unsweetened coconut milk; 12 (can) Litchis; 1 TABLESPOON Lime juice; 7-10 Tbsp Teriyaki sauce

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

3 Rod/s Ziron grass
3 Shallots
1 piece(s) (approx. 20 g) Ginger
1 red chilli pepper
1 (approx. 300 g) Baby pineapple
150 g Sweet peas
250 g cherry tomatoes
1 (approx. 200 g) small aubergine
1 Chicken breast (with skin, on bone; approx. 600 g)
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON red curry paste
8 Kaffir lime leaves
1 can(s) (400 ml each) unsweetened coconut milk
12 (can) Litchis
1 TABLESPOON Lime juice
7-10 Tbsp Teriyaki sauce

Directions

1
Remove the outer hard leaves from the lemon grass. Peel shallots and ginger and dice very finely. Clean the chilli, cut lengthwise, remove seeds, wash and chop finely. Peel and quarter pineapple, remove stalk. Dice pineapple. Clean, wash and halve sugar snap peas. Wash the tomatoes. Clean, wash and cut the aubergine into approx. 1.5 cm cubes.
2
Remove skin from the chicken breast. Cut fillets from the bone, but cut the meat along the sternum. Then cut the fillets with a sharp knife close to the bone and cut them into cubes of about 3 cm.
3
Heat the oil in a large pot. Brown the meat in portions. Season with salt and pepper and remove. Sauté shallots, ginger and eggplant in hot frying fat. Stir in curry paste and steam briefly. Add lemon grass, chilli, lime leaves and coconut milk, bring to the boil and simmer for about 5 minutes.
4
Pour lychees into a sieve and collect about 100 ml of juice. Add the chicken, pineapple, tomatoes, lychees and lychees juice to the curry and cook for about 3 minutes. Remove lemon grass. Stir in sugar snap peas and warm up. Season with salt, lime juice and Teriyaki sauce to taste. Served with: Basmati rice.