Thai Chicken Curry

Summary

Ingredients

• 2 chicken breast fillet (s), cut into pieces

For the marinade:

• 2 teaspoons oil (sesame oil)
• 3 tablespoon soy sauce
• 2 carrot (s), (cut into thin slices)
• 1 bunch spring onion (s), (cut into 3 cm long pieces, halve)
• 1 stalk lemongrass, (chop the bottom 5 cm very finely)
• 100 g suar snap peas (divided diaonally)
• 1 red pepper (s) (in strips)
• 100 g sprouts (mun bean sprouts, jar or fresh)
• 100 g bamboo shoot (s) (from the jar, drain well)
• 1 ½ teaspoon curry paste, (green, yellow or red)
• 200 ml coconut milk
• 0.5 ½ bunch coriander greens, leaves roughly chopped
• 0.5 ½ bunch basil (Thai basil), leaves roughly chopped
• 0.5 ½ cup rice (fragrant rice)

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Instructions

1. Clean the chicken breast fillets and marinate for 30 minutes.
2. Wash fragrant rice until the water is clear, bring to the boil with twice the amount of salted water and cook covered over a low flame for 20 minutes, remove from heat, cover and let rest for 10 minutes, stir before serving.
3. Sear the meat with the marinade in the wok, add the carrots, spring onions, lemongrass and bell pepper, fry. Add peppers, sugar snap peas and sprouts and fry, all vegetables should still be quite crisp!
4. Mix some coconut milk with the curry paste in a cup - take a little less than planned - otherwise it will be a bit too spicy for European palates!
5. Green curry is the hottest, yellow curry goes well with chicken.
6. Add the chopped herbs and bring to the boil.
7. If the marinade or seasoning is too boring for you:
8. Fish sauce, rice or plum wine and balsamic vinegar refine the marinade, you can also add a thumb-sized piece of ginger or galangal and stew a few kafir lime leaves!
9. Tastes even without sprouts with mini corn cobs, the meat can be replaced with 250g tofu (let it squeeze a little before marinating)