Summary

Ingredients

• 400 g chicken breast, (preferably oranic)
• 1 can coconut milk, (coconut content 85%)
• 1 tablespoon fish sauce
• 2 tablespoon curry paste, red
• 1 tablespoon sugar, brown
• 1 tablespoon oil, (peanut oil)
• 1 lime (s), (juice)
• 4 cloves garlic
• 4 chilli pepper (s), red Thai
• 4 kaffir lime leaves
• 2 eggplant (s), Thai
• 1 pot basil, Thai
• 1 large red pepper (s)
• 1 large zucchini, (or 2 small ones)
• 1 small can bamboo slices (if you like)

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Instructions

1. First you should stock up on all the ingredients in the Asian shop. The curry paste & fish sauce can be stored in the refrigerator as long as you want after opening. The kaffir leaves are usually frozen. You can take these out of the freezer as needed. The small, hot Thai chillies are also mostly packaged. I always freeze them and take them out as needed.
2. Cut the chicken breast into fine strips. Cut the bell pepper, zucchini and Thai aubergine into bite-sized pieces. Cut the garlic into leaves (do not press!). Finely chop the kaffir leaves and chilli.
3. Heat the peanut oil in the wok. Pour curry paste into the oil and stir in. Add finely chopped garlic and gently fry for a short time. Pour in some coconut milk and let it simmer a little while stirring. Add the brew sugar, fish sauce and the juice of 1 lime. Add the rest of the coconut milk, stir and season to taste. Season with fish sauce and sugar if necessary.
4. Then first add the meat in the middle and simmer over medium heat for about 3 minutes. Add the vegetables, chilli and kaffir leaves and cook with the lid closed and stir several times over a medium heat for about 15 - 20 minutes. Season again to taste.
5. The fine-tuning of fish sauce, sugar and curry paste is individual in terms of taste, as is the amount of chilies.
6. Arrange on the preheated plates. Garnish with fresh Thai basil and serve immediately. (If you don`t get Thai basil, you can also use normal basil or coriander leaves).
7. Basmati, jasmine or Thai ice cream go well with it.