Chicken with Aromatic Coconut Sauce & Peanuts

• Heat a drizzle of sunflower oil in a frying pan over medium-high heat.
• Season the chicken with salt and pepper. 
• Fry the chicken for 2 minutes per side. Reduce the heat and fry for a further 4 minutes per side, or until done. 
• Deglaze with half of the soy sauce, then remove from the pan and set aside under aluminum foil.

• Heat a drizzle of sunflower oil in a frying pan over medium-high heat.
• Fry the garlic clove with the courgette, the mangetout and the bell pepper for 4 - 6 minutes.
• Remove the garlic clove and set aside.
• Stir the green curry spices into the vegetables. Season with salt and pepper, then fry for 1 more minute. Reduce the heat and keep warm until serving.

• Roughly chop the peanuts.
• Tear the mint leaves off of the stems.
• Zest the lime and juice half of it, then cut the rest into wedges.
• Deseed and roughly chop the green chili pepper*.

*Take care, this ingredient is spicy! Use as preferred.

• Transfer the coconut milk to a tall container, along with the lime zest, the fresh herbs, the garlic clove, the chili pepper and the rest of the soy sauce.
• Process with an immersion blender until smooth. 
• Transfer this sauce to the same pan you used for the chicken and simmer for 1 - 2 minutes over medium-hight heat.