Einsteiger Silvaner 2015 trocken

Ingredients

• 600 gChicken breast fillet
• 400 mlCoconut milk
• 2 tbspYellow curry paste
• 1 pcOrganic lime
• 1 bunchThai basil
• 150 gSugar snap peas
• 100 gBaby corn
• 150 mlChicken broth
• 2 tbspVegetable oil
• 1 tbspFish sauce
• 1 tspRaw cane sugar

Preparation

1. 1Pat the chicken breast fillets dry and cut into bite-sized strips.
2. 2Wash the sugar snap peas and halve them; cut the baby corn in half lengthwise.
3. 3Finely grate the lime zest and squeeze the juice from one half. Roughly chop the Thai basil.
4. 4Heat the vegetable oil in a wok and sear the chicken strips for about 3 minutes until browned, then remove.
5. 5Sauté the curry paste in the remaining oil until fragrant.
6. 6Deglaze with coconut milk and chicken broth, stirring until smooth.
7. 7Add the vegetables and simmer gently for 5 minutes.
8. 8Return the chicken to the wok and season to taste with fish sauce, raw cane sugar, lime juice, and lime zest.
9. 9Finally, fold in the Thai basil and serve the curry immediately.