Samoan chicken and vegetable curry

Ingredients for 4 servings:

• 8 chicken legs
• 1 lime(s)
• 2 tbsp vegetable oil
• 2 shallots, diced
• 2 garlic cloves, diced
• 2 tbsp curry paste, green
• 150 g green beans, cut into 4 cm long pieces
• 2 celery sticks, cut into sticks
• 100 g leaf spinach
• 1 chili pepper(s), green, finely diced
• ¼ liter coconut milk
• ¼ liter chicken stock
• 1 tbsp soy sauce, light
• 1 tsp cane sugar
• Salt
• 2 tbsp desiccated coconut

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

a dish from Polynesia

Peel the skin from the chicken thighs and remove the meat from the bones. Cut into strips across the grain. Zest the lime and squeeze out the juice. Marinate the meat with it. Heat the oil and fry the shallots and garlic until light brown. Add the curry paste and fry until fragrant. Fry the chicken, stirring constantly, then add the green beans, celery, finely chopped spinach, chili cubes, and the lime marinade. Pour in the coconut milk and chicken stock. Mix well and simmer covered over medium heat for 20 minutes. Toast the desiccated coconut in a pan without oil until browned. Remove the lid from the curry and let the sauce reduce. Season to taste with salt, cane sugar, and soy sauce. Sprinkle with the toasted desiccated coconut to serve.