Chicken curry with nectarines and peanuts

Ingredients for 2 servings:

• 2 chicken breast fillets
• 2 nectarines
• 200 g peanuts, peeled
• 200 ml coconut milk
• 2 tbsp curry paste, yellow
• 2 tbsp sesame oil
• 1 onion(s)
• 1 garlic clove(s)
• 1 sprig(s) coriander leaves
• 1 tbsp sugar
• 100 g rice

Instructions

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

Rinse the chicken fillets under cold water, pat dry, and cut into thin strips. Remove the stones from the nectarines and cut into small wedges. Finely chop the garlic and onion. Place the meat in a bowl, season with pepper and dust with cornstarch. Heat 1 tablespoon of oil in a large pan and fry the meat until it begins to brown lightly all over. Add salt to taste. Remove and set aside. Add a little oil to the pan and toast the peanuts. Add the onion and garlic and cook until translucent. Then add 2 tablespoons of yellow curry paste and continue stirring until fragrant. Deglaze with coconut milk, add the meat again, and simmer for 2-3 minutes. Then transfer to a bowl. Fry the nectarine wedges in a little oil, dust with sugar, and stir until lightly caramelized. Return the meat and sauce to the pan and simmer for another 10 minutes. Meanwhile, cook the rice according to the package instructions. Serve and enjoy.