Gaeng Hed Yod Maprau

Ingredients for 2 servings:

• 1 tbsp curry paste, Thai red
• 200 g chicken breast (or more, to taste)
• 2 tbsp vegetables (Cha Om, shoots of the acacia species Acacia pennata)
• 1 cup oyster mushrooms (hed nang fah)
• 1 cup of palm hearts
• 1 chili pepper(s), long, red
• 2 cups coconut milk
• 1 cup(s) cream (coconut cream)
• ½ tbsp broth, granulated
• 1 tsp sugar
• 1 tbsp fish sauce
• ½ tsp salt

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Thai mushroom curry with palm hearts and chicken

Cut the chicken breast into long, thin strips. Strip the cha om leaves from the stems and chop. Cut the mushrooms and hearts of palm into strips. Slice the long red chili diagonally into strips. Sauté the red curry paste without oil until fragrant. Then add the chicken breast strips and coat well with the paste. Add the coconut milk, stock granules, salt, sugar, and fish sauce; stir well. Add the mushrooms, stir, and season again. Now add the coconut cream and hearts of palm. Turn off the heat, add the cha om and chili, and mix well. Serve. This curry tastes great with rice or the thin noodles kanom jeen.