»LOVELY WHITE« Cuvée Weiss fruity – WILDKLASSE

Ingredients

• 350 gchicken breast fillet
• 1 pieceripe mango
• 400 mlcoconut milk
• 1 tbspyellow curry paste
• 150 gsugar snap peas
• 1 piecered bell pepper
• 2 piecesspring onions
• 1 tbsplime juice
• 1 tspfish sauce
• 2 tbspcoconut oil
• 0,5 bunchfresh cilantro
• 200 gjasmine rice

Preparation

1. 1Rinse the jasmine rice thoroughly and cook in salted water according to the package instructions.
2. 2Rinse the chicken breast fillet under cold water, pat dry, and cut into approximately 2 cm cubes.
3. 3Remove the seeds from the bell pepper and cut into thin strips. Wash the sugar snap peas and halve them. Slice the spring onions into fine rings.
4. 4Peel the mango, cut the flesh from the pit, and dice into approximately 1.5 cm cubes.
5. 5Heat the coconut oil in a wok or deep pan over high heat, sear the chicken cubes for 3-4 minutes until golden brown, then remove from the pan.
6. 6Reduce the heat, lightly sauté the yellow curry paste in the remaining oil, and deglaze with the coconut milk.
7. 7Add the bell pepper strips and sugar snap peas to the coconut milk and simmer over medium heat for about 5 minutes.
8. 8Add the chicken and mango cubes and let them gently heat through for another 2 minutes until the mango is slightly warmed.
9. 9Season the curry with fish sauce and lime juice to taste. Garnish with spring onions and chopped cilantro before serving.