Light chicken curry with lemongrass

Ingredients for 3 servings:

• 500 g chicken breasts
• 1 mango(s), ripe (preferably air-flight mango)
• 1 can coconut milk
• 100 g cashew nuts (unsalted)
• 1 lime(s)
• 4 small chili peppers, red
• 2 shallots
• 2 garlic cloves
• 1 piece(s) ginger root, fresh
• 1 piece(s) galangal root or galangal powder
• 1 stalk(s) lemongrass
• 1 bunch coriander, fresh
• 1 tbsp sugar
• 2 tbsp instant chicken broth
• 1 tbsp fish sauce
• 2 tbsp oil (peanut oil)

Instructions

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

Thai Art

Cut the chicken breast fillet into thin strips. Roast the cashew nuts in a pan, stirring constantly (without oil), until golden brown, then set aside. Peel and finely grate the ginger and galangal root. Finely chop the shallots and garlic. Slice the chilies and lemongrass into small rings. Squeeze the lime. Heat the oil in a wok. Sauté the shallots, garlic, chilies, ginger, galangal, and lemongrass for about 1-2 minutes, stirring constantly. Add the meat, stir, and fry briefly. Add the lime juice, sugar, and fish sauce, and stir. Pour in the coconut milk, add the chicken stock, and simmer gently over low heat for about 15-20 minutes. Just before the end of the cooking time, add the diced mango and the roasted nuts and let stand for about 5 minutes. After serving, garnish with coriander. If you don’t like coriander, you can also use basil, holy basil (Thai basil), or parsley, depending on your taste. Serves with: Basmati or jasmine rice. Note: Galangal has a slight spiciness and should be tasted beforehand. If you don’t like it, simply omit it.