My Thai curry

Ingredients for 3 servings:

• 1 can coconut milk (400 ml)
• 100 ml cream
• 400 g chicken breast
• 1 small red bell pepper(s)
• 1 small onion(s)
• 1 small carrot(s)
• 1 small eggplant(s)
• 1 handful of sugar snap peas
• 1 tsp, heaped curry paste, red
• salt and pepper
• 3 tbsp soy sauce
• 2 garlic cloves
• 1 lemon leaf or lemongrass or lime zest

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

quickly prepared

Cut the meat into strips and place in a bowl, then peel and finely dice the garlic and add it to the chicken. Marinate in the soy sauce for one hour (you can marinate the meat for longer if you like). Then, clean and dice the bell peppers, peel and halve the onion, and then cut it into strips. Peel the carrot and cut it into sticks or grate it (you can also slice it, but they should be very thin). Clean the snow peas. If you prefer them smaller, you can halve them; I always leave them whole. Cut the eggplant into thick slices and then quarter them again. Now, in a pan, mix half of the coconut milk with the curry paste and heat until a film of fat forms. Then add the chicken and cook in the pan. This takes about 5 minutes. Then add the remaining coconut milk and cream and mix everything well. Finally, add all the vegetables, mix everything well again, add the lime leaf, and simmer covered for 5-8 minutes. Season with salt if desired. We like to serve this with Thai fragrant rice, but other options are also available. Tip: If you don’t like meat, you can also make this with tofu; it tastes just as delicious. However, you should let the tofu soak in the soy sauce for a day. You can also vary the vegetables according to your taste.