Thai Curry Peanut Coconut Chicken

Ingredients for 3 servings:

• 2 tsp peanut oil
• 400 g chicken breast
• 2 tsp, heaped curry paste, red, green or yellow
• 400 ml coconut milk
• 2 tsp, heaped peanut butter
• 1 garlic clove(s)
• 1 tsp, heaped vegetable stock, granulated
• 2 handfuls of sugar snap peas or green beans
• 1 carrot(s)
• 1 can of bamboo shoots
• 1 tsp cornstarch
• 2 tbsp water
• 2 tsp, heaped lemongrass paste
• 1 cup of fragrant rice (approx. 200 – 250 ml content)
• 2 cups of water (approx. 200 – 250 ml each)
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

For the rice, bring 1 part rice to 2 parts cold, salted water in a covered pot to a boil. Then reduce the heat so it’s just simmering. Cover and let it simmer until all the water has evaporated. This takes about 15-20 minutes. Add 1 tablespoon of peanut oil to a hot pan. Sear the chicken breast and remove from the pan. Add another 1 tablespoon of peanut oil to the same hot pan, briefly sauté the curry paste, and pour in the coconut milk. Tip: There are three different curry pastes: green (spiciest), red (medium-hot), and yellow (mildest). I always use a clean teaspoon to scoop the paste out of the jar and place the opened jar in the refrigerator. It will keep for several months this way. Add the peanut butter, press in the garlic, add the granulated vegetable stock, and the snow peas. If you can’t find snow peas, you can also use green beans, but snow peas taste better. Peel the carrot, halve it lengthwise, depending on its thickness, slice it, and add it as well. Simmer everything for a few minutes, until the snow peas and carrot are still firm to the bite. Then add the bamboo shoots and meat and simmer for a few more minutes. Dissolve the cornstarch in cold water and add it to the simmering sauce to thicken it slightly. Finally, stir in the lemongrass paste and season with salt.