Ingredients
- 4 chicken fillets
- 1 tsp coconut blossom sugar
- 100 ml coconut milk
- 1 tbsp fish sauce
- ½ garlic clove
- 10 cm lemon grass
- 1 tsp green curry paste
- 1 passion fruit
- 1 tsp virgin coconut oil
- 1 tsp olive oil
- 2 tbsp mixture of Brussels sprouts, grated carrot, spring onion and lettuce heart, chopped
- 1 red pepper
Instructions
1. Put the coconut oil and curry paste in a small pot. Roast the paste at high heat while stirring constantly, it should stick to the bottom. When the aromas develop, add the coconut milk. Stir, let it simmer for 10 minutes.
2. Add the fish sauce, sugar, finely chopped garlic and lemongrass, mix and cook for 5 minutes at low heat. Turn off the heat and leave to infuse for 5 minutes, strain.
3. Put the olive oil in a griddle pan and fry the chicken for 5 – 7 minutes on each side.
4. Put the sauce on a plate and arrange the aiguillettes (chicken slices) and vegetables. Sprinkle with thin slices of red pepper and passion fruit.
