Chicken in coconut milk

Ingredients for 3 servings:

• 500 g chicken breast fillet(s)
• 2 onions
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 small can of coconut milk (400 ml), unsweetened
• 1 tbsp curry paste (Thai curry paste), green
• 300 g beans, fresh, green (small Kenya beans)
• 7 kaffir lime leaves
• 4 tbsp fish sauce
• ½ bunch basil (Thai basil) or regular, fresh German
• 1 tsp sugar

Instructions

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

Thai

First, prepare everything: Cut the chicken breast fillet diagonally into bite-sized strips. Trim, chop, and wash the Kenya beans. Peel and quarter the onions. Wash, trim, and also cut the bell peppers into bite-sized pieces. Have everything ready. You can, of course, do everything gradually between cooking steps; it will go faster that way. Use a wide pot—a wok will work, but it’s rather impractical here. Take half of the coconut milk (200 ml) and heat it in the pot. Dissolve the green curry paste in it (Important: The amount of curry paste is crucial for this whole dish; there’s a world of difference in heat between one and two tablespoons—I use a good tablespoon). Once the curry paste has dissolved, add the green beans and the remaining coconut milk and simmer for about 10 minutes. Bring to a boil, then add the chicken and stir well for 5 minutes. Reduce the heat and cook for another 5 minutes, stirring constantly. Then add the fish sauce, kaffir lime leaves, bell pepper pieces, and onion pieces, and cook everything together for another 5 minutes. Meanwhile, pick the basil and stir it in at the very end, but do not cook it. Add the sugar and season again, adding more fish sauce if desired. Serve with Thai fragrant rice.