Basic curry recipe with chicken and vegetables

Ingredients for 4 servings:

• 800 ml coconut milk
• 2 tbsp, heaped curry paste
• 4 kaffir lime leaves, frozen
• 2 tbsp fish sauce
• 600 g chicken breast
• 500 g vegetables of your choice (broccoli, peppers, small eggplant(s), mushrooms)
• 1 tbsp, levelled sugar, brown sugar
• 1 lime(s), juice
• 2 bunches of coriander

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Lightly fry the curry paste with a little coconut milk in a wok. When the curry paste starts to boil, gradually add the coconut milk. Add the kaffir lemon leaves and fish sauce and let it cook briefly. Cut the chicken into spoon-sized pieces and add them. Add any vegetables that take longer to cook (here, for example, broccoli). Simmer everything for 10 minutes. Add any vegetables that don’t need to cook as long and simmer for another 10 minutes. Finally, season the curry with sugar and lime juice. Tear the coriander. Serve the curry in a bowl and sprinkle with coriander. Serve with basmati rice. Turn the rice out onto plates in a cup or in the shape of a half-ball and sprinkle with torn coriander. Tips: If you don’t like coriander at all, you can leave it out. Most ingredients can be found in Asian stores.