Summary

Ingredients

• 600 g chicken breast fillet (s), shredded
• 3 tablespoon curry paste, red (Thai curry)
• 3 tablespoon fish sauce
• 4 tablespoon water
• 0.5 teaspoon ½ cornstarch
• 500 g veetables (e.. reen beans, carrots, small cobs, asparaus)
• 3 tablespoon oil (peanut oil)
• 5 dl coconut milk
• 50 g nuts (e.. cashews, peanuts)
• 2 sprigs coriander green

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Instructions

1. Mix 1 tablespoon red curry paste, 1 tablespoon fish sauce, water and cornstarch to a marinade and mix with the chicken breast. Marinate for at least 1 hour at room temperature.
2. Prepare and blanch the vegetables (cooking time varies, depending on the type of vegetable, but it should still be slightly crunchy). Quench cold.
3. Heat the oil in a wok. Fry the chicken in two portions very hot all around and only briefly, then remove. Briefly toast 2 tablespoons of curry paste over low heat in the roasting tray. Deglaze with coconut milk. Bring to the boil and reduce a little. Add 2 tablespoons of fish sauce, vegetables, nuts and chicken and let everything get well hot. Garnish with coriander at the end and serve immediately.
4. Basmati, jasmine or fragrant rice go well with this.
5. Tips:
6. In addition to the vegetables, approx. 500 g of potatoes can also be cut into bite-sized pieces, boiled and then also added to the curry.
7. If it`s too hot: add a little more coconut milk or a little sugar.
8. Instead of chicken, pork or beef can be used.