Lime chicken Cut the chicken breasts into strips.
Heat the sesame oil in a frying pan, fry the chicken strips in it on all sides, remove and set aside.
Remove the skin from the shallot and garlic clove, dice finely and sauté in the frying pan where the chicken breast strips were previously. Halve the chili pepper, remove the seeds and cut into thin strips, finely chop the ginger.
Peel the lime peel thinly with a peeler and squeeze out the juice. Cut the lime peel and kaffir lime leaves into thin strips and sauté. Add chili, chicken stock, lime juice and ginger and boil the gravy to half. Finally add the whipped cream.
Mix the curry paste into the sauce according to desired spiciness and whisk with a hand mixer until creamy.
Rinse the sugar snap peas, drain well and cut into tender strips.
Finish cooking the sautéed chicken breast strips together with sugar snap peas in the sauce and season everything together with salt and freshly ground pepper to taste.
Coconut rice Rinse the long grain rice. Boil the coconut milk with 250 milliliters of water and salt, add the long grain rice and swell over medium heat.
Serve the coconut rice with the lime chicken and garnish with fresh cilantro.
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