Lime chicken with coconut rice

Ingredients for 4 servings:

• 250 g Basmati rice
• 250 ml coconut milk
• salt and pepper
• 4 chicken breasts
• 25 ml oil (sesame oil)
• 1 small onion(s)
• 2 garlic cloves
• 2 limes
• 2 kaffir lime leaves
• 250 ml chicken broth
• 1 chili pepper(s)
• 1 slice(s) ginger
• 200 ml cream
• 1 tsp curry paste, green
• 250 g sugar snap peas
• Coriander leaves, fresh

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the rice with coconut milk, 250 ml water, and a little salt until tender. Cut the chicken into bite-sized pieces. Finely chop the chili and ginger. Heat the oil in a wok and fry the meat all over, remove and set aside. Finely chop the onion and press the garlic. Sauté both in the frying fat. Peel one lime with a vegetable peeler and squeeze the juice from both limes. Finely slice the lime zest and kaffir lemon leaves. Add both to the wok and sauté. Add some of the lime juice, the stock, the chili, and the ginger, and reduce to a boil. Stir in the cream and curry paste and bring to a boil. Add the halved sugar snap peas to the sauce and return the meat to the pan. Season to taste with salt, pepper, and lime juice. Tear some coriander leaves (amount to taste) and stir into the cooked rice.