Kaeng Keaw Wan Kai

Ingredients for 1 servings:

• 100 g chicken breast or tofu
• 2 small Thai eggplants
• 2 cowpea(s)
• 2 baby corn cobs
• ½ cup poka bush berries
• 1 red chili pepper(s)
• 2 kaffir lime leaves
• ¼ cup Thai basil leaves
• 1 tbsp Thai curry paste, green, see my recipe
• 1 cup coconut milk
• 1 tbsp oil
• 2 tsp fish sauce or mushroom sauce/soy sauce
• 1 tsp sugar
• 2 tbsp chicken broth or vegetable broth

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Green curry with chicken or tofu

I use a 300ml coffee mug to measure. Cut the chicken breast/tofu into strips about 2cm long and stir-fry/sauté. Cut the Thai eggplant into 0.5cm thick pieces. Cut the long beans into 2cm long pieces. Slice the baby corn. Cut the chili into pieces. Tear the kaffir lime leaves. Mix the fish sauce/mushroom sauce/soy sauce, sugar, and chicken stock in a mug. First, fry the curry paste briefly. Then add everything else except the basil leaves, coconut milk, and sauce. Once the chicken and vegetables are seared, add the coconut milk and cook over high heat for about 2 minutes. Then add the sauce and finish cooking. Finally, add the basil leaves and arrange on plates or in a bowl. The recipe for the green curry paste can be found here: https://www.chefkoch.de/rezepte/3469391516798786/Gruene-Currypaste.html