Chicken in coconut milk

Ingredients for 4 servings:

• 500 g chicken breast fillet(s), it can also be turkey breast fillet
• 1 tbsp cornstarch
• 1 vegetable onion(s)
• 2 large chili peppers, green or red
• 2 stalk(s) lemongrass, if available, otherwise replace with lemon juice
• 4 tbsp oil, if possible peanut oil
• 300 ml coconut milk, from the can
• 2 tbsp fish stock, alternatively vegetable stock
• 2 tsp coriander, ground
• 1 lime(s)
• Parsley, flat or fresh coriander
• Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

delicious Asian dish, quickly prepared

Rinse the chicken, pat dry, and cut into strips. Dust with cornstarch. Peel and roughly dice the onion. Halve the chili peppers, remove the stem ends, diaphragms, and seeds, and cut the peppers into strips. Be careful; it’s best to use oven gloves. Rinse the lemongrass, pat dry, and lightly crush it. Heat oil in a wok or deep pan, brown the chicken all over, add the onions, and fry briefly. Deglaze with coconut milk. Add the chili peppers, lemongrass, fish stock or vegetable broth, and ground coriander, and simmer gently for about 10 minutes. Season with lime juice and salt, and garnish with flat-leaf parsley or fresh coriander leaves. Serve with basmati rice.