Chicken Coconut Curry

Cut chicken breast and bell bell pepper into strips. Cut young onion into 1 cm wide diagonal slices. Dice pineapple. Chop shallot and garlic very finely.

Sauté shallot and garlic in peanut oil, add 1 pinch galangal powder, kaffir lime leaf and curry paste. Deglaze with coconut milk and whipping cream and bring to the boil briefly. Add some clear soup if needed.

Add bell bell pepper, pineapple, chicken and scallions and cook until tender, 2 minutes.

Season with lime juice, fish sauce and soy sauce.

Mix in the coriander leaves or Thai basil and serve the chicken coconut curry with rice.

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