Summary

Ingredients

• 600 g chicken breast (fillet)
• 200 g beans, snake beans (alternatively thin reen)
• 4 eggplant (s), Thai
• 6 small chilli pepper (s), Thai (3 red and 3 green)
• 3 cloves garlic
• 1 bunch Thai basil, (Bai Horapa)
• 3 tablespoon curry paste, green
• 3 tablespoon fish sauce
• 1 splash lime juice
• 2 tablespoon palm sugar (alternatively brown cane sugar)
• 3 tablespoon oil, (peanut oil)
• 10 kaffir lime leaves
• 1 can coconut milk, (400 ml)
• 200 ml chicken broth

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Instructions

1. Cut the chicken breast into strips or slices. Wash the snake beans, cut into approx. 5 cm length. Leave the kaffir lime leaves whole. Cut the garlic into flaky slices. Cut the chillies into rings (I leave the seeds in for the heat). Put the eggplants aside and cut them later, as they brown very quickly!
2. Heat peanut oil in a wok, add curry paste and stir well. Pour in some of the coconut milk and simmer gently, always stirring. Slowly add the rest of the coconut milk and bring to the boil briefly. Add the chicken broth, as well as the fish sauce and a splash of lime juice. Depending on how it was bought (I use it in a block), add the palm sugar to the curry with a grater, or if it is already ground, add about 2 tablespoon.
3. Add lime leaves, garlic, chillies and beans and simmer for about 10 minutes. In the meantime, wash the Thai aubergines and cut them into nice, even pieces (like a tomato) and add them as well. Let simmer for about another 10 minutes and only now add the chicken breast and simmer briefly, then let it steep for about 10 minutes. Finally, add the whole Thai basil leaves to the curry. Put some leaves aside for garnish.
4. Season to taste and possibly add some fish sauce, palm sugar and / or lime juice. Everyone to their liking.
5. It is served with basmati / jasmine or fragrant rice.