Mango curry with snow peas and cashew nuts

Ingredients for 4 servings:

• 1 mango(s), ripe
• 500 g chicken breast fillet(s)
• 1 garlic clove(s)
• 2 cm ginger root
• 1 tbsp sunflower oil
• 200 g sugar snap peas
• 125 ml chicken broth
• 1 tsp cane sugar
• 1 tsp lemongrass
• 4 spring onions
• 50 g cashew nuts
• 400 ml coconut milk
• 2 tbsp curry paste, red
• Basmati rice

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Blanch the snow peas in boiling water for 2-4 minutes. Peel and finely chop the ginger and garlic, and fry in hot oil. Finely slice the chicken, add to the wok, and fry. Stir in the red curry paste. Dice the mango and slice the spring onions. Add to the chicken along with the lemongrass and cane sugar. Stir in the coconut milk and stock, bring to a boil briefly, then cover and simmer over medium heat for about 20 minutes, stirring occasionally. Five minutes before the end of the cooking time, add the blanched snow peas and cashew nuts. Cook the rice as usual and serve. Tip: If you like, you can top the dish with fresh mango and a few nuts for a special look.