Thai Green Curry Chicken

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 1 zucchini
• 6 Thai eggplant(s)
• 1 bell pepper(s), green, cleaned
• Broccoli, some florets
• 3 kaffir lime leaves
• 1 handful of Thai basil, sweet
• 2 Thai chili peppers, fresh green
• 3 tbsp peanut oil
• 2 tbsp curry paste, green
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 2 tbsp sugar, brown or palm sugar, approx.
• 1 can coconut milk

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

very spicy and authentic

Cut the chicken breast fillet into small, bite-sized pieces. Cut the vegetables into small pieces, but wait until the eggplants have browned, as they brown very quickly. You can steam the broccoli first; it tastes better. Heat peanut oil in a large pan, add the green curry paste and stir, then deglaze with a little coconut milk. Add the chicken and fry, then add the green chilies and then the vegetables, depending on the cooking time. Add the sugar, soy sauce, and fish sauce, and deglaze with the coconut milk. I prefer a thick sauce, so I add the coconut milk a little at a time until I reach the desired consistency. Now add the lime leaves, simmer for about 3-5 minutes, then add the Thai basil leaves. Remove from the heat immediately and serve with Thai jasmine rice. Serve with a well-chilled beer. This recipe is truly delicious, although it may take some getting used to for those who are new to exotic dishes. It’s also really hot, as the paste already contains chilies; for sensitive eaters, leave out the fresh chilies.