2025 Pinot Gris dry

Ingredients

• 500 gchicken breast fillet
• 1 pieceripe mango
• 400 mlcoconut milk
• 200 gjasmine rice
• 1 piecered bell pepper
• 1 pieceonion
• 20 gfresh ginger
• 1 piecegarlic clove
• 2 tbspyellow curry paste
• 1 tbspcoconut oil
• 1 piecelime
• 1 bunchfresh cilantro
• 50 gcashews
• 1 pinchsalt

Preparation

1. 1Cook the jasmine rice in lightly salted water according to the package instructions and keep warm.
2. 2Cut the chicken breast into bite-sized pieces. Peel the mango, remove the pit, and dice the fruit flesh.
3. 3Finely chop the onion, ginger, and garlic. Remove the seeds from the red bell pepper and cut into thin strips.
4. 4Heat the coconut oil in a wok or frying pan and sear the chicken until browned, then set aside.
5. 5Sauté the onion, ginger, and garlic in the same wok. Briefly toast the curry paste until it releases its aroma.
6. 6Deglaze with coconut milk, bring to a boil, and add the bell pepper strips and the seared chicken breast.
7. 7Let everything simmer for about 10 minutes. Just before the end of the cooking time, fold in the diced mango and heat through.
8. 8Season to taste with lime juice and salt. Serve the curry over the rice, garnished with fresh cilantro and cashews.