Chicken curry with homemade curry paste

Ingredients for 4 servings:

• 4 shallots, or 1/2 red onion
• 1 small garlic clove(s)
• 1 piece(s) ginger root, about two thumbs in size
• 1 stalk of lemongrass
• 4 kaffir lime leaves
• 1 tbsp chili pepper(s), ground
• 1 tbsp curry powder
• ½ tbsp turmeric
• ½ tbsp pepper (Szechuan), crushed in a mortar
• 1 pinch of sea salt
• 1 small zucchini
• 2 handfuls of sugar snap peas
• 2 handfuls of bean sprouts
• ¼ liter chicken broth or vegetable broth
• 500 g chicken breast fillet(s), preferably inner fillets
• Oil (peanut) or sunflower oil
• fish sauce
• Soy sauce
• n. B. Noodles (rice), cooked
• possibly lime(s)
• possibly coriander leaves,

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with sugar snap peas and zucchini

First, prepare the curry paste. Finely chop the shallots, ginger, and garlic. Finely chop the bottom 2 cm of the lemongrass stalk; the top part can be used for garnishing if desired. Remove the stalks, including the middle part, from the lime leaves and finely chop these as well. Mix everything together with the spices and a little oil in a mortar and pestle or food processor until a paste forms, adding a little more oil if necessary while grinding to create a smooth paste. Then, cut the chicken into small strips and briefly marinate with a little salt and pepper and about a tablespoon of the curry paste. Heat a wok or large frying pan, add a good splash of oil, fry the meat until thoroughly cooked, remove from the pan, and set aside. Add the zucchini to the wok and fry for about 1 minute, then add the curry paste and fry, stirring constantly. Add the snow peas and fry briefly. Return the meat to the wok and mix everything well. Add chicken broth to taste, bring to a boil briefly. Season with fish and soy sauce, mix, and serve with the rice noodles. The rice noodles can be tossed again in the wok. Finally, sprinkle with the bean sprouts and garnish with lime slices and coriander leaves, if desired.