Ingredients
- 800 g chicken breast
- 2 cloves of garlic
- 1 fresh red chili pepper
- 2 sticks lemongrass
- 3 tbs sesame oil
- 300 g cauliflower
- 100 g sugar snap peas
- 2 spring onions
- 1 carrot
- 250 g raw peeled jumbo shrimp
- 200 ml coconut milk
- 1 tbs red curry paste
- salt, pepper
- soy sauce
Preparation
1. Dap the chicken breast dry with paper towel and dice. Peel the garlic, core the chili pepper, and finely chop both. Mix the diced chicken with sesame oil, press down the lemongrass, cover with chili pepper and garlic, and marinate in the fridge for approx. 2 hours.
2. Clean the cauliflower, sugar snap peas, and spring onions; peel the carrots. Cut the vegetables into bite-sized pieces.
3. Heat the pot on highest level up to the roasting window, switch to a low level and roast the chicken breast and jumbo shrimp.
4. Add the vegetables with the coconut milk and curry paste. Heat the pot on highest level up to the vegetable window, switch to a low level and cook the curry for approx. 5 minutes in the vegetable area.
5. Season the curry with the spices until it is spicy.
This recipe has been tested and approved by AMC.
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