Red Curry Chicken

Remove the outer leaves of the lemongrass stalk, finely chop the chili and the onion and sauté in oil together with the garlic and lemongrass. Add the chicken cut into pieces, fry, add the Asian vegetables and stir-fry for a few minutes. Add the curry paste and the grated or finely chopped ginger (it is not necessary to peel the ginger!), stir well and pour in the coconut milk. Now you can leave the whole thing on low heat for about 5 minutes and then serve.

Preparation Tip:

Instead of chicken, it also tastes good with fish, shrimp or just vegetables at all.

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