Summary

Ingredients

• 600 g chicken breast
• 2 cans coconut milk
• 1 tablespoon chicken broth, instant, from the Asian store or simple granular broth
• 1 vegetable onion (s)
• 3 carrot (s)
• 1 bunch spring onion (s)
• 3 tablespoon curry paste (red Thai curry)
• 40 g iner
• 1 bowl mushrooms, fresh
• 4 cloves garlic
• 2 red pepper (s)
• 3 tablespoon soy sauce, light
• 1 bunch coriander, fresher, for garnishing, optional
• 3 chilli pepper (s), fresh, (red Thai chilli) for garnishing, optional
• oil

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Instructions

1. Wash the chicken breast and pat dry, cut into bite-sized pieces. Peel the garlic and ginger and cut them into very small cubes. Dice peppers, carrots, mushrooms and onions, cut spring onions into rings.
2. Heat a large pan with a high rim with a little oil over medium heat. Roast the garlic and ginger in the oil. Add the solid mass from the coconut milk and roast with it, raise the temperature. Add the remaining vegetables, chicken, sugar, soy sauce and the rest of the coconut milk and the stock and simmer for 10 minutes. Season again with salt. To serve, sprinkle with fresh coriander leaves and Thai chili if you like.
3. Bread, rice, potatoes are enough as a side dish or just plain.