Chicken Thai-style Red Curry

Ingredients for 4 servings:

• 600 g chicken breast
• 2 cans of coconut milk
• 1 tbsp instant chicken broth from an Asian store or plain granulated broth
• 1 vegetable onion(s)
• 3 carrots
• 1 bunch of spring onions
• 3 tbsp curry paste, (red Thai curry)
• 40 g ginger
• 1 bowl of fresh mushrooms
• 4 cloves garlic
• 2 bell peppers, red
• 3 tbsp soy sauce, light
• 1 bunch coriander, fresh, for garnishing, optional
• 3 chili peppers, fresh, (red Thai chili) for garnishing, optional
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Recipe from Krabi, Southern Thailand

Wash the chicken breast and pat dry, then cut into bite-sized pieces. Peel the garlic and ginger and cut into very small cubes. Dice the bell peppers, carrots, mushrooms, and onion, and slice the spring onions into rings. Heat a large, high-sided pan with a little oil over medium heat. Fry the garlic and ginger in the oil. Add the solid coconut milk mixture and continue to fry, then increase the heat to high. Add the remaining vegetables, chicken, sugar, soy sauce, the rest of the coconut milk, and the stock, and simmer for 10 minutes. Season again with salt. To serve, garnish with fresh coriander leaves and Thai chili, if desired. Serve with bread, rice, or potatoes, or simply on its own.