Summary

Ingredients

• 10 tablespoon peanut oil or coconut or soybean oil
• 1 kg chicken breast or king prawns
• 120 g curry paste (Massaman curry paste)
• 1 liter coconut milk
• 1 tablespoon, heaped chicken stock powder (Chicken Seasoning Powder)
• 8 tablespoon fish sauce
• 2 tablespoon, heaped cane sugar, brown
• 1 large sweet potato (s)
• 4 medium potato (s)
• 2 chilli pepper (s) (optional)
• 5 carrot (s)
• 1 zucchini
• 2 red pepper (s)
• 300 g suar snap peas
• 3 medium onion (s)
• 5 cm ginger root
• 20 Thai basil leaves (Bai Horapa)
• 1 tablespoon, heaped peanut butter
• 1 handful peanuts
• 2 tablespoon garlic, dried
• 20 g corn starch (optional)

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Instructions

1. Peel, wash and chop the vegetables: slice the carrots, the courgette in half slices, the sweet potatoes and potatoes in cubes (not too small), the peppers in cubes, the onions in rings and the chilli peppers finely chopped.
2. Peel the prawns or cut the chicken into small strips or pieces.
3. Heat the oil on medium high in a large wok (at least 36 cm for the specified amount), stir in the curry paste and roast for 3 minutes, add the chicken / prawns and stir in, then deglaze directly with the coconut milk.
4. Now add the chicken powder, fish sauce, cane sugar, potatoes and sweet potatoes as well as the chillies, bring to the boil and cook over medium heat with the lid closed for 10 minutes.
5. Now add peppers, carrots, zucchini and snow peas and cook for another 10 minutes with the lid closed.
6. Then add onions, peanut butter, dried garlic and rub in the ginger, stir well and cook for another 5 minutes.
7. The potato starch should make the curry relatively creamy, if you like it even more creamy (like me), mix 20 grams of corn starch in a sip of water and add it and let it boil for another minute.
8. Remove the wok from the stove, stir in the peanuts and basil and leave to stand for at least 10 minutes with the lid closed.
9. Thai jasmine rice also tastes good when prepared using the swelling method.
10. Tips
11. The curry tastes best if you let it steep one night in the refrigerator and only eat it the next day. Incidentally, the curry will keep in the refrigerator for 4 - 5 days, even if you reheat it every now and then.
12. You can of course vary the vegetables, if you like them even more crisp, you can add them later or leave out one vegetable or replace it with another.
13. Coriander, lemongrass and chillies are already included in the curry paste. Optionally, all ingredients can still be added as well. 2 more chillies make the curry medium hot. Lemongrass and coriander taste very quickly, however, which is why caution is advised with them; personally, the taste from the paste is enough for me.