Cut the ginger very finely, cut the onion and peppers into pieces. Sauté everything in coconut oil, then add the pepper cut into pieces and fry for about 5 minutes over medium heat. Then add the curry spice and pour in the coconut cream. Cut the lemongrass and knock the stalks a little, add to the sauce. Sprinkle turmeric on top and stir in.

In another pan, fry the chicken breast (cut into pieces and salted) briefly. Put the meat in the pan with the curry sauce, add the coriander (leave a little for garnish) and spring onions and let everything simmer for 5 minutes. Maybe add a little salt.

The coconut cream makes the sauce nice and creamy, better than with coconut milk. The sauce is slightly spicy.

The recipe is quick. The recipe can also be made vegetarian with more vegetables and mushrooms or chickpeas.