Orzo pasta with curry and chicken

Boil the pasta according to the package instructions - about 6-7 minutes, drain in a colander and cool under running water.

Then take the carrot and onion, grate them on the finest grater, heat vegetable oil in a pan, fry the yellow curry paste and add the resulting vegetable mixture.

Add kaffir lime leaves and a bruised lemongrass stalk. Simmer for 10 minutes on low heat, add cream and coconut milk, bring to a boil and return to low heat. Simmer for another 10 minutes. If the sauce is too thick, add a little water and bring it back to a boil.

While the sauce simmers, fry the randomly chopped chicken fillet with a pinch of salt in a second pan. Be careful not to overcook it - it's better if it remains slightly raw and finishes cooking in the sauce.

Take the desired amount of boiled pasta, add curry sauce, fried chicken fillet, and a piece of butter. Mix everything well; the consistency should be like very creamy risotto. Salt to taste.