A chicken swam in the coconut lake

Ingredients for 2 servings:

• 350 g chicken breast fillet(s)
• 250 ml coconut milk
• 1 tbsp curry paste, red
• 1 spring onion(s), finely chopped
• 1 tsp curry powder
• 1 piece(s) palm sugar (small piece) or 1 tbsp sugar
• e.g. soy sauce, sweet, for marinating
• 1 clove(s) garlic
• possibly sauce thickener

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Chicken curry with coconut milk and spring onions

Wash the chicken breast fillet and cut into bite-sized pieces. Peel and finely chop the garlic, then add it to the meat along with the soy sauce, curry paste, and curry powder. Let it marinate. Heat the oil in a pan until very hot. Add the meat and palm sugar. Stir-fry for about 5 minutes. Then reduce the heat, pour in the coconut milk, and simmer for another 5 minutes (you can stir in a little cornstarch if you want the sauce to thicken a bit). Turn off the heat and add the finely chopped spring onion to the meat. Serve hot. Serve with basmati rice.