Quick Thai curry with chicken, peppers and a subtle peanut note

Ingredients for 4 servings:

• 500 g chicken breast fillet(s), cut into thin strips
• 2 tbsp vegetable oil
• 1 tbsp soy sauce
• 1 piece(s) ginger root, about thumb-sized, peeled, finely chopped
• 1 tbsp Thai curry paste, red, or less
• 1 tbsp peanut butter
• 400 ml coconut milk, unsweetened, creamy
• 2 red bell peppers, cut into fine strips
• 3 spring onions, finely sliced
• 1 small jar of bamboo shoots, approx. 175 g, well drained, cut into strips
• 10 baby corn, from the jar, halved lengthwise
• 1 tbsp fish sauce
• 1 tsp palm sugar, alternatively brown sugar
• 1 tsp lemongrass paste or finely chopped lemongrass
• 1 tbsp Thai basil
• 500 g jasmine rice or fragrant rice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

in red curry coconut milk sauce

Mix the meat with 1 tbsp each of oil, soy sauce and ginger and marinate for about 30 minutes. In the meantime, clean and finely chop the vegetables. Quickly fry the meat in a non-stick pan and set aside. In a wok or large frying pan with high sides, brown the curry paste in the remaining oil. Stir in the peanut butter and let it melt. Deglaze with coconut milk. Add the vegetables and let everything simmer for about 15 minutes. In the meantime, prepare the rice according to the package instructions and let it steam off. Just before the end of the cooking time (the vegetables should still have a bite), add the meat and heat briefly again. Season the curry with palm sugar, fish sauce (add a little salt if necessary) and lemongrass paste (do not cook with the rice). Sprinkle with Thai basil if desired and serve with the rice. Note: The combination of vegetables can be varied/supplemented according to taste and availability. For example, finely chopped water chestnuts for even more crunch, a few small broccoli florets, or some snow peas (diagonally split, briefly blanched, or fried) for an extra splash of color. You should use about 4-5 handfuls of vegetables in total (measured after cleaning and cutting). Lemongrass paste is grated lemongrass marinated in a little vegetable oil. It’s best to store the opened jar in the freezer.