Spätburgunder Blanc de Noir feinherb Gutswein

Ingredients

• 500 gChicken breast fillet
• 300 gFresh pineapple
• 400 mlCoconut milk
• 1 tbspRed curry paste
• 300 gJasmine rice
• 1 pieceRed bell pepper
• 150 gSnow peas
• 15 gFresh ginger
• 2 piecesGarlic cloves
• 2 tbspFish sauce
• 1 pieceLime
• 2 tbspPeanut oil
• 0,5 bunchFresh cilantro

Preparation

1. 1Cook the jasmine rice in lightly salted water according to the package instructions.
2. 2Cut the chicken breast into bite-sized pieces, dice the bell pepper, and dice the pineapple.
3. 3Finely chop the ginger and garlic, and wash the snow peas.
4. 4Heat the peanut oil in a wok or large pan and sear the chicken until golden brown, then remove from the pan.
5. 5Briefly sauté the curry paste, ginger, and garlic in the remaining fat until fragrant.
6. 6Deglaze with coconut milk and add the diced bell pepper and snow peas.
7. 7Let the curry simmer for about 7 minutes over medium heat until the vegetables are tender-crisp.
8. 8Stir in the chicken and pineapple cubes and gently heat for another 3 minutes.
9. 9Season to taste with fish sauce and a squeeze of fresh lime juice.
10. 10Serve the curry over the cooked rice and garnish with fresh cilantro.