Summary

Ingredients

• 500 g chicken breast fillet (s), cut into thin strips
• 2 tablespoon vegetable oil
• 1 tablespoon soy sauce
• 1 ginger root, fresh, about the size a thumb, peeled and finely chopped
• 1 tablespoon curry paste, red, or less
• 1 tablespoon peanut butter
• 400 ml coconut milk, unsweetened, creamy
• 2 red peppers, thinly sliced
• 3 spring onions, thinly sliced
• 1 small Glass bamboo shoot (s), cut into strips, drained well
• 10 corn cobs, from the glass, halved lengthways
• 1 tablespoon fish sauce
• 1 teaspoon palm sugar, alternatively brown sugar
• 1 teaspoon lemongrass paste or finely chopped lemongrass
• 1 tablespoon Thai basil, fresh
• 500 g jasmine rice or frarant rice

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Instructions

1. Mix the meat well with 1 tablespoon each of oil, soy sauce and ginger and marinate for about 30 minutes. In the meantime, clean and cut the vegetables. Fry the meat quickly in a non-stick pan and then set it aside.
2. Toast the curry paste in 1 tablespoon of oil in a wok or a large pan with a high rim. Stir in the peanut butter and let it melt. Deglaze with coconut milk, add the vegetables and let everything simmer for about 15 minutes.
3. In the meantime, prepare the rice and let it steam off.
4. Just before the end of the cooking time (the vegetables should still have bite) add the meat and briefly reheat. Season the curry with palm sugar, fish sauce (use a little salt if necessary) and lemongrass paste (should not be cooked). Scatter Thai basil on top and serve with the rice.
5. The composition of the vegetables can be varied / supplemented according to taste and availability, e.g. finely chopped water chestnuts for even more bite, a few small broccoli florets or a few sugar snap peas (diametergonally divided, briefly blanched or seared) as an additional splash of color. There should be a total of approx. 4 - 5 handfuls of vegetables (measured cleaned and cut).
6. Lemongrass paste is grated lemongrass soaked in a little vegetable oil. It is best to store the opened glass in the freezer.