Chicken in coconut sauce with snow peas

Ingredients for 3 servings:

• 500 g chicken breast
• 150 g coconut milk
• 250 ml vegetable broth, instant, yeast-free
• 100 g yogurt, lactose-free
• 5 tbsp cream, lactose-free
• 200 g sugar snap peas
• 15 g fresh ginger
• ½ tsp turmeric
• 1 bunch coriander leaves, fresh
• ½ small shallot(s)
• some leek
• 1 dash of lime juice
• some rapeseed oil for frying
• Salt and pepper, white
• possibly papaya or bell pepper(s)
• possibly chili

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

low in lactose, low in fructos, low in histamine

Wash the chicken breast, pat dry, and cut into small strips. Chop the onion. Wash the vegetables, slice the leek into rings, peel the fresh ginger, and cut into small cubes. Lightly fry the chicken breast in oil, add the onion and fry, season with pepper, and add the broth. Stir in the coconut milk and season with turmeric. Add the leek, ginger, and snow peas and simmer for about 20 minutes, stirring occasionally. Add the yogurt and lime juice and bring back to a boil. Remove from the heat and add fresh cilantro (roughly chopped). Season with salt, pepper, and lime juice. Rice goes well with this. If you like, you can also add some papaya or bell pepper and let it cook briefly. If you can tolerate it, you can also add a little spice. Since chili, or “spicy,” often causes problems with histamine intolerance, you’ll have to test it yourself.