Spicy Thai curry

Ingredients for 3 servings:

• 400 g chicken breast
• 2 stalk(s) lemongrass
• 2 garlic cloves
• 1 piece(s) ginger, with
• 2 cans of coconut milk
• 2 tsp, heaped curry paste, green
• 1 ½ tbsp, heaped peanut butter
• 2 tsp turmeric powder
• 2 tsp pepper
• 2 tsp curry powder
• 2 tsp salt
• 1 ½ tsp coriander powder
• 1 red bell pepper(s) for decoration
• 1 small salad, e.g. B. Romana

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Chop the garlic cloves and ginger into small pieces. “Pat” the lemongrass with the back of a knife and then cut it into small rings. Cut the chicken into small pieces (same size as for shredded chicken or as desired). For garnish, chop the bell pepper into small strips and finely chop the lettuce. Heat about 2 tablespoons of oil in a wok. Add the meat and fry briefly over high heat until lightly browned. Add the garlic cloves and ginger and stir-fry. Add the curry powder, coriander, pepper, and curry paste and stir in. Add the coconut milk to the wok and bring to a boil. Then add salt, turmeric, and peanut butter and mix well. Simmer for about 5-10 minutes. Add more seasoning or spice to taste. I recommend serving this dish with rice. First, arrange the Thai curry on the plate, then the rice and some salad with peppers.