Chicken with almonds

 

Pasta with tuna and prosciutto
 
  • 400 GRAM CHICKEN BREAST, cut in strips
  • 100 GRAM ALMONDS, chopped
  • 200 GRAM STRING BEANS, cut
  • 1 RED PEPPER, chopped
  • 1 TBSP GREEN CURRY PASTE
  • 2 TBSP FISH SAUCE
  • 2 TBSP SOY SAYCE
  • HANDFUL BASIL LEAVES, cut
  • HANDFUL CORIANDER LEAVES, cut
    •
 
  • 300 GRAM TUNA, in strips
  • 400 GRAM PASTA
  • 200 GRAM PROSCIUTTO, in strips
  • 2 TOMATOES, chopped
  • 50 GRAM GRATED CHEESE
  • HANDFUL BASIL LEAVES, chopped
    •

Fry the chicken breast with the pepper for 2 minutes on high heat. Add the string beans, the curry paste and the fish sauce and the soy sauce; simmer for 15 minutes. Switch off the heat and add the almonds, basil leaves and coriander. Serve with rice.

Cook the pasta "al dente". In the meantime, stir fry the tuna and prosciutto for 5 minutes. Mix the pasta with the tomatoes, the tuna mixture and the basil leaves. Sprinkle the cheese on top.

Inspired by the book "Australien, Genussreise und Rezepte" by Dickhaut and Boyny.

 

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