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
Thai Green Curry
Thai Green Curry

Instructions

  1. 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.
  2. 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).
  3. Serve best with Thai rice or jasmine rice.
  4. 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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