Thai Green Curry

Ingredients for 2 servings:

• 150 g chicken, shredded
• 1 onion(s)
• 2 tbsp curry paste, Thai
• 1 zucchini
• 1 bell pepper(s)
• 1 eggplant(s)
• 1 stalk of leek
• 4 peppers, preferably hot
• 500 ml coconut milk
• ½ lemon(s)
• some ginger
• 2 tbsp fish sauce
• ½ pinch(s) of sugar

Instructions

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

very sharp

Bring half of the coconut milk to a boil. Add the curry paste and continue simmering until the paste has completely dissolved. Add the chicken, stir-fry until the meat is white, then add the remaining coconut milk. Now add the fish sauce, sugar, and the juice of half a lime. Add the chopped vegetables and, just before the end of the cooking time, stir in the chili peppers (with seeds). Serve best with Thai or jasmine rice. Tip: You can also use duck, beef, or, of course, prawns instead of chicken. If you prefer to make your own curry paste, you’ll soon find my favorite recipe.