Chicken with vegetables in coconut sauce

Ingredients for 4 servings:

• 1 stalk(s) leek
• 1 red bell pepper(s)
• 2 carrots
• 1 lime(s)
• 500 g chicken breast fillet(s)
• 1 tbsp oil (sesame oil)
• 1 tsp ginger powder
• ½ tsp turmeric
• ¼ tsp cayenne pepper
• 165 ml coconut milk
• 100 ml broth
• 3 tbsp crème fraîche
• salt and pepper
• possibly chives

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Light dish for the summer with little effort

Wash and trim the vegetables and peel the carrots. Cut everything into fine julienne strips using a large knife. Squeeze the lime juice. Rinse the meat, pat dry, and cut into strips. Heat sesame oil in a large wok or frying pan. Stir-fry the meat over high heat. Add the ginger, turmeric, cayenne pepper, a pinch of salt, and pepper, and fry briefly over medium heat. Add the carrots, coconut milk, and stock. Bring everything to a boil. Stir in the crème fraîche. Add the leek and bell pepper strips and simmer for about 7 minutes. Season to taste with 3 tablespoons of lime juice, a pinch of salt, pepper, and cayenne pepper. Serve on a plate and garnish with chives, if desired. Basmati is highly recommended.