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- 1 chicken thigh
- 1 chili pepper
- 90g friggitelli peppers (sweet green peppers)
- ¼ cup unsweetened coconut milk
- 1 lime
- Fresh ginger
- 1 tsp curry
- Some flour
- Sesame oil
- Salt
- Cut the chicken thighs into strips and roll them in some flour. Briefly toast them in the wok, with a dash of sesame oil and a bit of spicy chili.
- Add the curry and simmer until crisp. Add the finely chopped friggitelli, some slices of ginger, a splash of lime and coconut milk. Salt and cook.
- Add more lime once cooked.
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