Asian chicken curry

Ingredients for 4 servings:

• 350 g chicken breast fillet(s)
• 1 garlic clove(s)
• 5 tbsp soy sauce
• 1 bell pepper(s), red
• 1 potato(s)
• 1 zucchini
• 1 small can/s of bamboo shoot(s)
• 400 ml coconut milk
• 2 kaffir lime leaves
• 3 leaves of basil (Thai basil), finely chopped
• 2 tsp brown sugar
• 1 lime(s), the juice
• 1 tbsp fish sauce
• 2 tbsp oil (e.g. peanut oil)
• 1 large onion(s)
• 1 tbsp curry paste

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Finely chop the chicken breast fillet and marinate in soy sauce and garlic for at least 1 hour. Peel or wash the onion, bell pepper, zucchini, and potatoes, and also finely chop them. Drain the bamboo shoots. Heat a wok or pan and add peanut oil. Stir-fry the onion and curry paste for about 3 minutes. Then add the meat and cook until browned. Now add the vegetables (you may want to add a clove of garlic, if you like). Fry everything for about 2 minutes and then deglaze with the coconut milk. Add the kaffir lime leaves. Simmer until the potatoes are soft. Add the Thai basil, fish sauce, lime juice, and sugar. Remove the lime leaves. Arrange on plates and serve hot. Serve with basmati rice.