Summary

Ingredients

• 300 g chicken breast
• 180 ml coconut milk
• 2 tablespoon curry paste, red
• 20 g peppercorns, fresh reens
• 75 g beans, (snake beans, approx. 2 pieces)
• 2 large chilli pepper (s), red long Thai, pitted
• 3 tablespoon fish sauce
• 1 tablespoon palm sugar
• 5 kaffir lime leaves (magrood)
• 1 stalk basil, sweet Thai (Bai Horopha)
• 2 tablespoon oil, (peanut or soybean oil)

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Instructions

1. Cut the chicken breast into thin strips. Cut the snake beans into pieces and the chillies into fine rings.
2. Remove the central leaf stem from the kaffir lime leaves and cut into large pieces. Pluck the leaves from the Bai Horopha stem.
3. Heat the wok, pour in the oil and stir-fry the red curry paste in it for 2 minutes. Add the chicken and stir-fry continuously.
4. Now add 3 tablespoons of the coconut milk to the wok and simmer. Add the snake beans, green pepper, half of the chillies and 3 tablespoons of coconut milk, stir well and add the sugar, fish sauce and another 3 tablespoons of coconut milk to the wok. Simmer briefly after adding coconut milk.
5. Now put the magrood leaves together with another 3 tablespoons of coconut milk in the wok, mix everything and let simmer for about 2 minutes.
6. Just before the wok is removed from the hob, add the basil leaves, mix in and garnish with the remaining chilies.