Kaeng Pet Kai

Ingredients for 1 servings:

• 100 g chicken breast or tofu
• 2 small Thai eggplants
• 1 small eggplant(s) (baby eggplant), optional
• 2 snake beans (long beans)
• 2 baby corn cobs
• 1 potato(s), possibly
• ½ cup poka bush berries
• 1 cup coconut milk
• ½ chili
• ½ cup basil leaves
• 2 kaffir lime leaves
• 1 tbsp red curry paste
• 1 tbsp oil
• 2 tsp fish sauce or mushroom sauce
• 1 tsp sugar
• 2 tsp chicken broth or vegetable broth

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Red curry with chicken

To measure the ingredients, I use a 300 ml coffee mug. Quarter the Thai eggplants, adding a baby eggplant if desired. Cut the long beans into approximately 2 cm pieces. Halve the baby corn and cut into pieces, and dice a potato if desired. Cut the tofu or chicken breast into small cubes. Halve the basil leaves and kaffir lime leaves, and finely chop half the chili pepper. In a mug, mix the fish sauce or mushroom sauce with sugar and chicken or vegetable stock. Pour the oil into a wok and briefly fry the curry paste, then add the meat or tofu and fry for about 2 minutes. Then add the vegetables, poka berries, and coconut milk and let it cook for 2 minutes. Add the sauces from the mug and cook until everything is cooked through. Finally, add the herbs and bring back to a boil.