Molisecco feinherb

Ingredients

• 400 gChicken breast fillet
• 400 mlCoconut milk
• 2 tbspRed curry paste
• 2 stalksLemongrass
• 4 piecesKaffir lime leaves
• 1 pieceRed bell pepper
• 150 gSnow peas
• 2 tbspFish sauce
• 1 tbspPalm sugar
• 1 tbspLime juice
• 2 tbspPeanut oil
• 1 bunchFresh coriander
• 200 gJasmine rice

Preparation

1. 1Cook the jasmine rice in lightly salted water according to the package instructions.
2. 2Rinse the chicken breast fillets under cold water, pat dry, and cut into bite-sized strips.
3. 3Remove the seeds from the bell pepper and cut into thin strips, then wash the snow peas. Crush the lemongrass stalks firmly using the back of a knife.
4. 4Heat the peanut oil in a wok or deep skillet and toast the curry paste for about 1 minute until fragrant.
5. 5Deglaze with the coconut milk, add the prepared lemongrass and kaffir lime leaves, and bring the mixture to a boil.
6. 6Add the chicken strips to the sauce and simmer gently over medium heat for about 8 to 10 minutes.
7. 7After about 5 minutes of cooking time, add the bell pepper strips and snow peas, cooking until crisp-tender.
8. 8Season to taste with fish sauce, palm sugar, and lime juice to achieve the perfect balance of sweet, sour, and salty.
9. 9Remove the lemongrass and lime leaves, garnish the curry with freshly chopped coriander, and serve with the rice.