Red Thai Curry

Ingredients for 4 servings:

• 150 g sugar snap peas, halved
• 200 g chicken fillet(s), cut into small pieces
• 1 small pumpkin(s) (Hokkaido), peeled, pitted, diced
• 2 tbsp curry paste, red
• 2 clove(s) garlic, chopped
• 1 piece(s) ginger (thumb-sized), grated
• e.g. lime juice, freshly squeezed
• 5 kaffir lime leaves
• Soy sauce
• fish sauce
• e.g. palm sugar
• 3 spring onions, chopped
• 3 tbsp oil (peanut oil)
• 1 can of coconut milk (approx. 400 ml)
• 100 ml water, about
• 4 chili peppers (Thai chili), possibly less

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with pumpkin, snow peas and chicken

Heat 2 tablespoons of oil in a wok. Add the curry paste to the hot oil and stir until fragrant, then add the finely chopped chicken and fry briefly. Add 1 tablespoon of oil, the garlic, chilies, grated ginger, and lime leaves. Toss briefly, then pour in the can of coconut milk and a little water (about 100 ml), stir well, and bring to a boil. Then add the pumpkin cubes and simmer with the lid on until the pumpkin is soft and the chicken is cooked. Add the snow peas and simmer for another 2 minutes. Season to taste with fish sauce, soy sauce, lime juice, and palm sugar. Fold in the chopped spring onions and serve in soup bowls. Serve with basmati or jasmine rice.