Coconut Thai curry

Ingredients for 5 servings:

• 3 large chicken breasts
• 2 packs of crayfish (crayfish), approx. 200g
• 1 ½ cups Basmati
• 3 tbsp sesame oil
• 2 cans of coconut milk
• 1 cup whipped cream, approx. 200g
• 1 can pineapple, in pieces
• 1 zucchini
• 1 stalk(s) leek
• 2 large carrots
• 1 large bell pepper(s)
• 1 pack of mushrooms
• 1 handful of beans (princess beans)
• 1 bunch coriander, fresh, for garnishing
• 1 chili pepper(s)
• 1 clove(s) garlic
• some ginger, fresh
• Curry powder, Thai
• Cinnamon powder
• salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

with chicken and crayfish

Wash the chicken breasts and cut into pieces. Finely chop the garlic clove, chili pepper, and fresh ginger. Marinate the meat with the garlic, chili, ginger, and sesame oil. Refrigerate the meat for 30 minutes to absorb the flavors. Cut the zucchini, leek, carrots, bell pepper, mushrooms, and green beans into bite-sized pieces. Cook the rice as usual. Brown the marinated meat in a wok. Then add the vegetables and cook briefly. Deglaze with the coconut milk. Strain the pineapple pieces and reserve some of the juice, then add the pieces and juice. Now add the crayfish and cream. Simmer for about 8-10 minutes. Meanwhile, wash and chop the cilantro. Season with Thai curry powder, cinnamon, salt, and pepper to taste. Sprinkle with the cilantro to serve.