Summary

Ingredients

• 600 g chicken breast fillet (s)
• 1 red pepper (s)
• 5 spring onion (s)
• 1 clove garlic
• 4 kaffir lime leaves (magrood leaves)
• 1 can coconut milk, unshaken (400 ml)
• 2 tablespoon curry paste, red
• 3 tablespoon fish sauce
• 1 tablespoon lime juice
• 3 tablespoon palm sugar or brown cane sugar
• 1 bunch basil, horopa (sweet Thai basil)

Print Recipe Pin Recipe

Instructions

1. Cut the chicken breast fillet into strips against the fiber. I never cut the strips of meat too finely, but also not so big that they hang over the spoon. Quarter the peppers and cut them crosswise into strips and the spring onions crosswise into pieces about 1 cm
2. Cut out the inner leaf stalk from the magrood leaves and cut into very fine strips, finely chop the garlic.
3. Wash the basil, shake off and let dry.
4. Heat the wok. Add about 3-4 tablespoons of the coconut cream from the top of the unshaken can and cook for about 1 minute under supervision and stirring, then stir the curry paste with a whisk. Let this mixture simmer until small bubbles appear and discolor and smell around the edge. Now add the garlic and the magrood leaves and fry again briefly.
5. Then add the rest of the coconut milk, bring to the boil and simmer gently for about 15 minutes, until small greasy eyes appear at the top.
6. Season to taste with the fish sauce, sugar and lime juice.
7. Now first add the meat and simmer over medium heat for about 5 minutes, then put the spring onions together with the peppers in the wok and simmer for about 5 minutes with the pot closed.
8. Just before serving, stir in the plucked Horopa leaves and serve with Thai fragrant rice.
9. Note: you can vary with the vegetables. Bamboo shoots e.g., also go very well with the red chicken curry.