Summary

Ingredients

• 2 tablespoon oil, (peanut oil)
• 1 clove garlic, finely chopped
• 3 tablespoon curry paste, red
• 0.75 liter ¾ chicken broth
• 4 cl coconut milk
• 5 cm ginger, finely chopped
• 2 chicken breasts, cut into pieces
• 2 teaspoons palm sugar
• 2 tablespoon lime juice
• 1 tablespoon fish sauce
• Thai basil and coriander
• 100 g noodles, (rice noodles)
• Broccoli, carrot slices, mushrooms etc.

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Instructions

1. Heat the oil, sweat the ginger and garlic for a few minutes but do not brown. Stir in the curry paste and after about a minute add the chicken stock, coconut milk and the chicken. Bring to the boil, then reduce the heat and simmer for about 15 minutes until the chicken is cooked through.
2. Add the fish sauce, lime juice and palm sugar. Now add the vegetables (the choice is up to you) and cook for 3 minutes. Add the rice noodles previously soaked in hot water and cook for another 2-3 minutes. Garnish with coriander and Thai basil.