Summary

Ingredients

• 500 g chicken breast, diced
• 400 ml coconut milk
• 1 onion (s), diced
• 2 cloves garlic, finely chopped
• 2 kaffir lime leaves cut into the finest strips
• 1 stalk lemongrass, finely chopped
• 1 tablespoon, leveled curry paste, red (Mae Ploy)
• 4 tablespoon peanut oil
• 200 g bean sprouts
• 2 bell peppers, red and yellow, cut into strips
• 200 g snow peas, halved
• 2 tablespoon Thai basil, cut into fine strips
• some sea salt
• some black pepper, freshly ground
• some ginger, freshly grated

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Instructions

1. Clean the peppers and snow peas, chop the onion, garlic and lemongrass, cut the kaffir leaves and basil into fine strips. Cut the chicken breast into bite-sized pieces.
2. Pour coconut milk into a large saucepan. Stir in the curry paste, add the lemongrass and kaffir leaves and bring to the boil.
3. In a pan, fry the chicken pieces and onion cubes in 2 tablespoons of peanut oil, add a little salt and pepper, add the garlic and fry briefly. Put the meat in the coconut curry sauce. Now fry the peppers in 2 tablespoons of peanut oil, after 1 minute add the snow peas and then briefly add the bean sprouts. Add the vegetables with the freshly grated ginger to the sauce and stir, let stand for a few minutes and arrange on plates. Sprinkle the curry with the fresh basil.
4. I serve fragrant rice with it.
5. The spiciness can be varied with the curry paste. Better to start with less curry paste first. However, if you like the spiciness and can tolerate it, you can also use 2 tablespoon curry paste.
6. A nice alternative is to take only 300g of chicken breast instead of 500g and add 200g of shrimp.