Thai chicken curry

Ingredients for 4 servings:

• 600 g chicken fillet(s), without skin
• 2 garlic cloves
• 2 red bell peppers
• 250 g spring onions
• 1 tsp red chili paste
• 2 tbsp oil
• 100 ml coconut milk
• 300 ml vegetable stock
• 100 g whipped cream
• 1 tbsp lime juice
• Salt and pepper, from the mill
• Sugar
• curry

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Chop the garlic, slice the meat, and finely chop the bell peppers and spring onions. Brown the meat in oil, then remove. Brown the vegetables and garlic in the frying fat, add the meat, dust with curry powder, and deglaze with coconut milk, broth, and cream. Add the chili paste and stir to combine. Let it simmer for about 5 minutes. Season to taste with salt, freshly ground pepper, lime juice, sugar, and perhaps a little more curry powder. Serve with basmati rice.