Green Thai curry

Ingredients for 4 servings:

• 60 g coriander leaves
• 3 chili peppers, green, or more or less depending on how spicy you like it.
• 2 stalks of lemongrass
• 1 piece(s) ginger, approx. thumb-sized
• 3 cloves garlic
• 3 shallots
• ½ tsp cumin
• 3 tbsp sesame oil
• 600 g chicken breast
• 2 bell peppers, red and yellow
• 1 zucchini
• 1 jar bamboo shoot(s)
• 300 ml chicken broth
• 500 ml coconut milk
• 3 kaffir lime leaves
• 4 tbsp fish sauce
• 15 g Thai basil
• 1 lime(s)
• Salt and pepper, white

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

homemade

Wash and shake the cilantro. Peel the garlic, shallots, ginger, and lemongrass. Remove the first two layers of lemongrass (usually the toughest). Chop everything finely and add it to the blender with the chilies and cumin (don’t confuse cumin with regular caraway; it’s best to omit it altogether). Add the sesame oil and blend everything into a smooth paste. Now chop the chicken. Chop the vegetables as well. Pull the basil off the stems and set aside. Bring the chicken stock to a boil and stir in the curry paste. Bring back to a boil briefly, stir in the coconut milk, and bring back to a boil. Add the meat and simmer until it turns white. Add the bell peppers and lime leaves, simmer for 5 minutes, then add the zucchini and bamboo shoots. Finally, season with fish sauce, a few squeezes of lime juice, salt, pepper, or granulated chicken stock, and stir in the basil leaves. Jasmine rice goes best with this dish. Of course, it’s up to you which vegetables you use and how long you cook them. The same goes for the meat, which type and how you prepare it. You can also roast duck breast and arrange it sliced ​​on top of the vegetables at the end. Then simply leave the meat out of the recipe. Feel free to experiment with the ingredients. Whether you use more or less garlic or ginger, etc. You can get all the ingredients like lime leaves, fish sauce, and lemongrass at an Asian store.