Thai Green Curry
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g chicken, shredded
- 1 onion (s)
- 2 tablespoon curry paste, Thai
- 1 zucchini
- 1 bell pepper (s)
- 1 eggplant (s)
- 1 stalk leek
- 4 pepper (s), as hot as possible
- 500 ml coconut milk
- 0.5 ½ lime (n)
- some ginger
- 2 tablespoon fish sauce
- 0.5 pinch ½ (s) sugar
Print Recipe
Pin Recipe Instructions
- Bring half of the coconut milk to the boil. Add the curry paste and continue to simmer until the paste has completely dissolved. Add the chicken, stir-fry until the meat is white, then add the remaining coconut milk.
- Now add the fish sauce, the sugar and the juice of half a lime. Add the cut vegetables and shortly before the end of the cooking time mix in the peppers / chilli (with seeds).
- Serve best with Thai rice or jasmine rice.
- Tip: Instead of the chicken, you can also use duck, beef or, of course, prawns. Those who prefer to make the curry paste themselves will soon find my favorite recipe.
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