Summary

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

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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.