Jens' green curry

Ingredients for 4 servings:

• 3 tbsp curry paste, green
• 3 tbsp fish sauce
• 1 can coconut milk, creamy
• 3 tsp brown cane sugar
• 500 ml chicken stock
• 500 g chicken breast fillet(s)
• 1 lime(s)
• 2 chili peppers, green and red
• 3 bell peppers, red, green, yellow
• 1 bunch of spring onions
• salt and pepper
• some vegetable oil, neutral
• 1 bunch of coriander

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Thai-style curry

Rinse the chicken breast fillet with clean water, pat dry with a paper towel, and cut into bite-sized strips or pieces. Add a little neutral vegetable oil to a large pan, add the chicken breast fillet, a little salt and pepper, and fry. When the meat is white on the outside and no longer pink, remove from the pan and keep warm. Add the curry paste and fish sauce to the still-hot pan and fry briefly until the mixture bubbles, then pour in the chicken stock and coconut milk. Let the liquid simmer over low heat. Meanwhile, cut the bell pepper into strips or pieces, the spring onions into small rings, and the chili pepper into large pieces (so you can remove it later if necessary). Now add the meat to the pan. Season the liquid with brown cane sugar and lime juice. Depending on how crunchy you want the vegetables to remain, add these as well and let the curry simmer. Finally, chop the coriander and sprinkle it over the curry. Rice goes best with it.