Chicken Peanut Curry

Ingredients for 1 servings:

• 200 g chicken breast fillet(s)
• 50 g peanuts, shelled
• 6 kaffir lime leaves (Magrood leaves), cut into strips
• 4 chili peppers (Tha chili red) cut into rings
• 2 tbsp curry paste (Paenang curry paste)
• 1 can coconut milk, unshaken
• 3 tbsp fish sauce
• 1 dashes lime juice
• 1 tbsp palm sugar, crushed

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

a simple and quick variation of Gaeng Paenang

Cut the prepared chicken breast fillets into strips. Heat the wok. Add about 3-4 tablespoons of the coconut cream from the unshaken coconut milk and cook, stirring constantly, for about 1 minute. Then stir in the curry paste with a whisk. Bring this mixture to a boil until small bubbles form, the edges change color, and the pan smells fragrant. Add the chicken breast strips and fry for about 2 minutes. Add 1/2 of the remaining coconut milk, fish sauce, and palm sugar, and simmer uncovered over medium heat for about 5 minutes. Roast the freshly roasted peanuts and, once slightly cooled, roughly crush them in a mortar. Stir in the chilies and the strips of magrood leaves and simmer for about 1 minute. Season to taste with lime juice and fish sauce. Serve the curry with fragrant rice.