Ingredients:
400 ml of coconut milk
300 g of chicken
a slice of ginger
a few leaves of kaffir lime
fresh basil
fresh coriander
curry paste
a handful of sugar snap peas
lemon grass – a piece
juice from 1 lime
1 hot chili pepper
fried cashew nuts
2 nectarines / peaches / apricots
sugar
fish sauce
aubergine if you like
cherry tomatoes
you can also add onion

Preparation:
Warm up half of the coconut milk in a wok, add the curry paste. Then chuck the diced meat into it and cook. As the meat starts to turn white, you need to add crushed lemongrass in pieces, ginger, lime leaves, onion and stew it on low heat. Next add sugar peas, a spoonful of sugar, a sliced hot chili pepper (seedless). Add chopped fruit and vegetables, simmer all the time, finally add the cherry tomatoes, nuts, and the rest of the coconut milk. At the end add the basil, coriander, 1–2 tbsp of fish sauce and lime juice. It’ll be ready soon. Serve with rice.