Red chicken curry

Ingredients for 4 servings:

• 600 g chicken breast fillet(s)
• 1 bell pepper(s), red
• 5 spring onions
• 1 clove(s) garlic
• 4 kaffir lime leaves (magrood leaves)
• 1 can coconut milk, unshaken (400 ml)
• 2 tbsp curry paste, red
• 3 tbsp fish sauce
• 1 tbsp lime juice
• 3 tbsp palm sugar or brown cane sugar
• 1 bunch basil, Horopa (sweet Thai basil)

Instructions

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

Gaeng Ped Gai

Cut the chicken breast fillet into strips against the grain. I never cut the meat too finely, but also not so large that they hang over the spoon. Quarter the bell pepper and also cut it crosswise into strips, and the spring onions crosswise into pieces about 1 cm each. Cut out the inner leaf stalks from the magrood leaves and cut into very fine strips, finely chop the garlic. Wash the basil, shake it off, and let it dry. Heat the wok. Add about 3-4 tablespoons of the separated coconut cream from the top of the unshaken can and cook for about 1 minute, stirring constantly. Then stir in the curry paste with a whisk. Bring this mixture to a simmer until small bubbles form and the edges change color and are fragrant. Now add the garlic and magrood leaves and fry briefly again. Then add the remaining coconut milk, bring to a boil, and simmer gently for about 15 minutes until small globules of fat form on top. Season with fish sauce, sugar, and lime juice. First, add the meat and simmer over medium heat for about 5 minutes. Then add the spring onions and bell peppers to the wok and simmer with the lid on for about 5 minutes. Just before serving, stir in the torn horopa leaves and serve with Thai fragrant rice. Note: You can vary the vegetables. Bamboo shoots, for example, also go very well with the red chicken curry.