Summary

Ingredients

• 500 g chicken, fillet cut into pieces
• 200 g asparaus, reen Thai
• 200 g suar snap peas
• 3 tablespoon curry paste, red
• 40 cl coconut milk
• 20 cl coconut cream
• 1 tablespoon, leveled sugar
• 2 kaffir lime leaves, cut into strips
• 1 bunch Thai basil, (Horapa)
• 1 chilli pepper (s), red
• 0.5 tablespoon ½ fish sauce, (Nuok nam)
• Lime juice
• 500 g rice, (jasmine rice)

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Instructions

1. Boil rice.
2. Heat the coconut cream, add the curry paste and mix in. Simmer for about 2 minutes, then add coconut milk, kaffir leaves, sugar and fish sauce. Bring to the boil, add pieces of chicken. After 10 minutes add the vegetables and chilli. Cook for another 5 minutes.
3. Mix in the basil leaves just before serving. Possibly season with a little lime juice.