- 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 spice cake, dried and ground
- olive oil
- salt and pepper
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.