Spicy chicken curry

Name: spicy chicken curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 300 g pandan rice; 4 cm fresh ginger; 1 Red pepper; 2 el sunflower oil; 2 toe garlic; 2 tl sesame oil; 300 g chicken breast; 400 ml coconut milk; 15 g fresh basil; 15 g fresh coriander; 2 el fish sauce; 2 tl granulated sugar; 2 el cornstarch; 4 el tap water; 1 lime cleaned up

Rice with chicken breast and spicy curry sauce

Ingredients

Kitchen Stuff

1 blender

Directions

Boil the rice according to the instructions on the package.
Grate the ginger.
Cut the stalk of the red pepper, cut in half lengthwise and remove the seeds with a sharp knife. Cut the flesh into strips.
Slice the garlic. Heat the sunflower oil in a stirring fruit the ginger, pepper and garlic with the sesame oil 3 min.
Cut the chicken into cubes. Add the chicken and cook over medium heat for 4 minutes.
Puree the coconut milk, the basil and the coriander with the hand blender.
Add with the fish sauce and sugar to the chicken and bring to the boil.
Mix the cornstarch with the water and add to the sauce. Cook gently for 3 minutes until the sauce is bound.
Grate the green skin of the lime and squeeze out the fruit.
Add the grater to the sauce and season to taste with the lime juice, pepper and salt.
Sprinkle with the rest of the coriander and serve with the rice.