Chicken Curry

Bring the coconut milk to the boil in a large frying pan or saucepan. Cut the chicken breasts into bite-sized pieces and add to the coconut milk form. Bring to a simmer over low heat for 15 minutes, stirring frequently. 2.

In the meantime, remove the skin from the shallots and garlic and chop coarsely. Rinse the chili peppers, remove the seeds and cut the peppers into rings. Blend with the remaining ingredients in a hand blender. 3.

Stir the seasoning paste into the coconut milk. Add the almond kernels or cashews and let everything sit for another 10 minutes.

Last but not least, add the well-drained azuki bean sprouts and heat briefly. Season the chicken curry with salt and sprinkle with the coriander leaves.

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