Summary

Ingredients

• 0.5 liter ½ coconut milk
• 0.1 liter coconut cream, possibly, and accordingly less coconut milk
• 1 tablespoon curry paste, red
• 200 g meat, fish, shrimp or tofu
• 2 tablespoon fish sauce
• 2 tablespoon palm sugar
• 100 g auberine (s) (Thai auberine)
• 100 g bamboo shoot (s)
• Mushrooms, optional
• Bell pepper (s), optional
• 5 kaffir lime leaves
• 3 sprigs Thai basil, sweet,
• 1 chilli pepper (Thai chilli)
• 1 stalk / e lemongrass
• some peanut oil for frying

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Instructions

1. Briefly fry the red curry paste in peanut oil in a wok under high heat to unleash the full aroma of the paste. Then deglaze the curry paste with 500 ml coconut milk. If you prefer it creamier, you can replace 100 ml of the coconut milk with the same amount of coconut cream. Bring the coconut milk to the boil and add the meat (or fish, shrimp or tofu), fish sauce and palm sugar. Put the stove down and let the ingredients simmer over a low heat for 5 minutes.
2. Remove the stalk from the Thai aubergine and quarter or eighth. Add the Thai aubergine, the bamboo shoots and possibly other vegetables - peppers, mushrooms, etc. - and let simmer for another two minutes.
3. Cut the kaffir lime leaves into strips. Cut the Thai chilli into rings. Cut the lemongrass into about 10 rings, depending on your taste. Add kaffir lime leaves, Thai chilli and basil leaves and let the dish simmer for a minute.
4. Serve the curry with rice.