Recipe of the month

Oriental spiced chicken stew

30 minuten

2 portions Budget

The spice in this stew is evened out by the sweetness of the soft gingerbread.

Ingredients

red bell pepper
2 chicken breasts
3 tsp red curry paste
2 cm piece of fresh ginger, grated
1 chili pepper, finely chopped
1 shallot, finely chopped
200 g sugar snaps
500 ml coconut milk
2 tbsp fish sauce
juice of ½ lime
300 ml chicken stock
3 slices of soft gingerbread, dried and ground
olive oil
salt and pepper

Preparation

Slice the bell pepper into strips.
Dice up the chicken breasts.
Heat some oil in a frying pan and sauté the chicken until golden brown.
Season with salt and pepper.
Heat some oil in a different frying pan. Add the curry paste with the grated ginger, the chopped chili pepper and the shallot and cook.
Add the bell pepper and the sugar snaps and stirfry quickly.
Then pour in the coconut milk, the fish sauce, the lime juice and the chicken stock. Bring to the boil and reduce the heat.
Add the finely ground soft gingerbread. Let simmer for 15 minutes over low heat.
Add the diced chicken and let simmer a while longer.