Green Thai curry

Ingredients for 4 servings:

• 400 g chicken breast fillet(s)
• 3 tbsp curry paste, green
• 400 ml coconut milk
• 3 tbsp oil
• 3 tbsp soy sauce, light
• 2 tsp, leveled cane sugar
• 1 chili pepper(s), hot (as desired)
• 1 kaffir lime leaves
• 250 g sugar snap peas
• 100 g beans (Thai beans)
• 2 bell peppers, yellow and/or green
• 1 small jar of water
• 3 clove(s) garlic, chopped

Instructions

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

with chicken and vegetables

Sauté the curry paste and garlic in oil, stirring. Deglaze with a little water, gradually add the coconut milk, and simmer for 10 minutes. Trim and wash the beans, cut them into approximately 2 cm long pieces, and add them. Cut the chicken breast fillet into bite-sized pieces and add them. Simmer for another 5 minutes. Chop the bell peppers into small pieces, wash and trim the snow peas, and add both to the pot along with the lime leaf. Chop a chili pepper into small pieces, if desired, and add it. Simmer for 10 minutes. Season with soy sauce and brown sugar to taste, and cook for another minute. Serve with rice. Sticky rice is best, but not the “glutinous” variety, which is more commonly used for sweet dishes. This recipe is my personal combination of two different Thai curry recipes published on Chefkoch, with a few minor changes that make it better in my opinion.