600 g chicken thigh fillet in strips

1 tbsp rapeseed oil

1/2 pk aroma mushrooms in slices

1 red pepper in strips

1 yellow pepper in strips

1 finely shredded spring onion

1 finely chopped onion

½ finely chopped, red chili

2 garlic cloves, finely chopped

2 cm fresh ginger, finely chopped

2 tbsp curry

1 ss sweet soy sauce

1 tablespoon chicken stock

3 dl coconut cream

3 dl whipped cream

1 pot finely chopped, fresh coriander

Brown the chicken oil. Add onion and garlic and sauté for a few minutes. Add the mushrooms and let it simmer for another two minutes. Add curry, chili, ginger, fondant, coconut cream, ketjap manis and cream. Cook until thickened.

Add paprika and spring onion and cook for a few more minutes.

Season with salt, pepper and possibly. a little extra curry.

Stir in coriander. Served with freshly cooked rice.

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