Thai curry with South Sea fruits

Ingredients for 4 servings:

• 3 tsp curry paste (Thai), red
• 5 kaffir lime leaves (Thai)
• 2 chili peppers
• 800 ml coconut milk
• 500 g chicken breast fillet(s)
• 1 onion(s)
• Oil, neutral
• 1 tbsp fish sauce
• 2 cup(s) rice, jasmine or basmati
• 2 tbsp palm sugar, or brown sugar
• 1 can lychee(s)
• 1 can of mangoes
• ½ can pineapple

Instructions

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

Cook rice as usual. Cut the chicken fillet into bite-sized strips. Finely slice the kaffir lime leaves with a knife and chop the Thai chilies. Heat the oil in a wok or large frying pan. Sauté the finely diced onion. Add the curry paste (the amount varies according to your taste) and heat for one to two minutes while stirring, then add the chicken and fry. Top with the coconut milk. Immediately add the kaffir lime leaves and chilies and bring to a boil. Add the fruit, but without the juice. Simmer on low to medium heat for 10-20 minutes. Season to taste with fish sauce and palm sugar.