Gaeng Ped Gai

Ingredients for 2 servings:

• 200 g chicken breast
• 250 ml coconut milk (not too creamy, not shaken)
• 1 tbsp cane sugar
• 1 tbsp Thai red curry paste
• 4 leaves of Thai basil
• 1 bunch of spring onions
• 4 kaffir lime leaves
• 2 tbsp fish sauce
• 3 mushrooms, brown
• 2 cloves garlic
• ½ pointed pepper
• 1 lime(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Red chicken curry with mushrooms and peppers

Cut the chicken breast into strips against the grain. Quarter or sixth the mushrooms, depending on their size. Remove the roots and green parts of the spring onions, then cut the rest into roughly 1 cm pieces. Remove the stems from the kaffir lime leaves. Finely dice the garlic. Slice the pointed peppers. Heat a wok or suitable frying pan. Add the red curry to the wok and fry with a few tablespoons of the coconut milk that floats to the top. Add the garlic and stir in the brown sugar. Pour in the remaining coconut milk and simmer for a few minutes over medium heat. Add the remaining ingredients. Squeeze in the juice of one lime and simmer for 7 minutes at a slightly higher heat. Serve with rice garnished with a few strands of saffron.