Red Thai curry with chicken breast

Ingredients for 6 servings:

• 750 g chicken breast fillet(s)
• 1 broccoli
• 2 peppers
• 1 zucchini
• 1 bunch of spring onions
• 500 g asparagus, green
• 2 cans of coconut milk
• 2 tbsp red curry paste
• 1 bunch Thai basil, sweet
• 1 pinch(s) of sugar
• 2 tbsp fish sauce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Prepare and blanch the broccoli; it should still be slightly crunchy. Then rinse with cold water. Heat oil in a wok or frying pan. Peel the peppers, cut the asparagus, zucchini, and spring onions into bite-sized portions, and fry them briefly and hot one after the other. Then remove from the pan and fry the chicken in two portions in the wok until very hot and only briefly, then remove from the pan. Briefly toast the curry paste in the pan juices over low heat. Deglaze with coconut milk. Bring to a boil and reduce slightly. Add the fish sauce, vegetables, and chicken; heat everything until just hot. Finally, add the basil and garnish, and serve immediately. Serve with basmati, jasmine, or fragrant rice.