Green Thai Curry

Ingredients for 3 servings:

• 600 g chicken breast (fillet)
• 200 g beans, snake beans (alternatively thin green)
• 4 eggplant(s), Thai
• 6 small chili peppers, Thai (3 red and 3 green)
• 3 cloves garlic
• 1 bunch Thai basil (Bai Horapa)
• 3 tbsp curry paste, green
• 3 tbsp fish sauce
• 1 dashes lime juice
• 2 tbsp palm sugar (alternatively brown cane sugar)
• 3 tbsp oil (peanut oil)
• 10 kaffir lime leaves
• 1 can coconut milk (400 ml)
• 200 ml chicken broth

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

very spicy!

Cut the chicken breast into strips or slices. Wash the runner beans and cut them into approximately 5 cm lengths. Leave the kaffir lime leaves whole. Cut the garlic into thin slices. Slice the chilies into rings (I leave the seeds in for spice). Set the eggplants aside for now and slice them later, as they brown very quickly! Heat the peanut oil in a wok, add the curry paste, and mix well. Pour in a little of the coconut milk and simmer gently, stirring constantly. Slowly add the remaining coconut milk and bring to a boil briefly. Add the chicken stock, fish sauce, and a squeeze of lime juice. Grate the palm sugar into the curry, depending on how it was purchased (I use it in bulk), or add about 2 tablespoons if it’s already ground. Add the lime leaves, garlic, chilies, and beans, and simmer for about 10 minutes. Meanwhile, wash the Thai eggplants and cut them into nice, even pieces (about the size of a tomato), then add them as well. Simmer for about another 10 minutes. Only then add the chicken breast and simmer briefly, then let it steep for about 10 minutes. Finally, add the Thai basil leaves whole to the curry. Reserve a few leaves for garnish. Season to taste and add a little more fish sauce, palm sugar, and/or lime juice, if desired. To your liking, serve with basmati, jasmine, or fragrant rice.