Yellow chicken curry

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Roast the peanuts in a pan without fat while turning, remove. Peel ginger and grate finely. Clean and wash the chilli pepper and cut into rings. Peel and finely dice onion. Clean, wash and cut the bell peppers into fine strips. Rinse lime with hot water, grate dry and finely grate the peel.

2. 2

   Wash lemon grass and press flat with the back of a knife. Clean and wash the sugar snap peas, cook in boiling salted water for about 3 minutes. Drain well in a sieve. Meanwhile wash the meat, dab dry and cut into cubes. Heat the oil in a large pan and fry the meat thoroughly, turning it over. Add onion, paprika and lemon grass and fry briefly. Add ginger, lime zest and chilli, fry briefly. Add curry paste and dust with curry powder. Deglaze with coconut milk and broth, bring to the boil. Season with salt, pepper and sugar, simmer for 3-4 minutes. Bring to the boil, stir in sauce thickener, bring to the boil again.

3. 3

   Add onion, paprika and lemon grass and fry briefly. Add ginger, lime zest and chilli, fry briefly. Add curry paste and dust with curry powder. Deglaze with coconut milk and broth, bring to the boil. Season with salt, pepper and sugar, simmer for 3-4 minutes. Bring to the boil, stir in sauce thickener, bring to the boil again. Add sugar snap peas, heat up briefly. Arrange in small bowls, garnish with chilli pepper

4. 4

   Picture 02-04: ...garnish with chilli pepper and coriander

Nutrition Facts

KCAL
570 kcal

CARBS
18 g

FATS
31 g

PROTEINS
53 g