Wash and peel all the vegetables and chop into small pieces.
Sweat the vegetables and then season with some salt and the Espelette chili pepper, add to the wok oil and put to one side.
Fry the chicken strips and then add to the vegetables and put the mixture in a pan.
Pour in the “BIO Alnatura coconut curry sauce” and leave to simmer over a very gentle heat.
When ready to serve, decorate with the flaked almonds, coriander leaves and lime quarters.
Serve with basmati rice.
Enjoy your meal!
Recipe: Fränk Manes