Summary

Ingredients

For the sauce: (these ingredients are always included)

• 400 ml coconut milk without additives
• 150 ml orange juice
• 100 ml water
• 1 tablespoon, heaped curry paste, e.g. red, green or yellow
• 1 tablespoon, heaped peanut butter
• 1 tablespoon peanut oil
• 1 clove garlic
• 3 tablespoon soy sauce
• 2 tablespoon fish sauce
• 1 tablespoon, heaped chives
• 1 pinch (s) lemongrass
• 1 pinch (s) ginger powder
• 1 pinch (s) chili powder

Also: (meat and vegetables as you like)

• 400 g chicken breast fillet (s)
• 2 tablespoon soy sauce
• 1 tablespoon honey
• 2 red pepper (s)
• 1 glass corn on the cob
• 1 jar bamboo shoot (s), cut into strips
• 1 medium carrot (s)
• 1 small zucchini
• 3 mushrooms, brown
• 3 tablespoon pineapple, pieces
• 400 g rice (Thai frarant rice)

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Instructions

1. First cut the chicken breast fillet into small pieces and marinate in soy sauce and honey in the refrigerator for at least 1/2 hour. Can also be prepared the evening before. Then fry in a wok and set aside.
2. Cut the vegetables. The pieces don`t have to be too small, you can still see what you are eating. Fry the mushrooms briefly and set aside.
3. Heat the peanut oil and add the curry paste and peanut butter and let it melt. Caution: do not let it burn!
4. Deglaze with orange juice and bring to the boil. Gradually add the coconut milk and always stir well before adding more. That brings a nicer color. Dilute with a little water.
5. Put on the rice according to the instructions.
6. Now add the garlic, soy sauce, fish sauce, lemongrass, ginger, chilli and the vegetables and cook for about 10-15 minutes. The vegetables should still be a bit crunchy. Just before the end of the cooking time, add the meat, mushrooms, pineapple and chives.
7. Season again to taste and, if necessary, add soy sauce or chilli. The addition of salt is usually not necessary because soy sauce and fish sauce contain enough salt. The orange juice and pineapple also add a pleasant sweetness to the dish.
8. Serve with Thai fragrant rice.