Ingredients for 2 servings:

• 250ml Thai Curry Basic
• 80ml coconut milk
• 1 red chili pepper
• 1 clove of garlic
• 1 red onion
• a bulb of ginger
• a handful of sugar snap peas
• 250g chicken breast fillets
• 50g roasted cashews
• Basics: oil, salt, pepper
• Optional: rice, coriander for garnish

And so it goes:

• Cut your onion into half rings, chop your garlic and grate the ginger. Sauté everything in a pot until the onions are translucent. Then deglaze it with our Thai curry base and let it simmer a little over medium heat. Now add the coconut milk. In the meantime, cut the chilli into slices and add them to the curry along with half of the cashews. Fry the chicken breasts in a little oil with salt and pepper. Set the chicken aside, add your sugar snap peas to the curry and cook until they are slightly softer but still firm to the bite. If you like, you can cook a portion of rice with it.
• Put everything in your bowl, place your chicken on top of your curry, sprinkle some coriander and the remaining cashews on top.