Ingredients
500 g chicken breast fillet
250 g basmati rice
250 g sugar snap peas
300 g fresh pineapple
1–2 fresh red chillies
1 onion
2 cloves garlic
Ginger (a small piece, finely grated)
1/2 untreated lime (juice & zest)
400 ml coconut milk
2–3 tbsp curry paste or curry powder
Also:
Oil for frying
Salt
Pepper
Fresh coriander (optional)
Untreated lime (for serving)
Preparation
Cut the meat into small cubes (ragout-style)
Finely chop the garlic
Slice the chilli into rings
Peel and dice the pineapple
Wash and halve the sugar snap peas
Method
First, heat a little oil in a pan or wok. Sear the meat, then briefly sauté the garlic and chilli. Toast the curry paste or curry powder for a moment, add the pineapple and sugar snap peas and stir-fry for about 1–2 minutes.
Pour in the coconut milk and a splash of pineapple juice. Simmer over medium heat for about 5 minutes, until the vegetables are cooked but still crisp. Season with salt, pepper, lime juice and a little lime zest.
Cook the basmati rice in salted water (about 10–12 minutes).
Serve the curry with the basmati rice, freshly chopped coriander, a lime wedge and fresh chopped chillies.
