Red chicken curry

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 1 ½ cans coconut milk, unsweetened
• 1 small can of corn cobs in water
• e.g. fish sauce
• n. B. Thai curry paste, red
• 4 servings of rice
• 1 small can/n bamboo slices

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Bring rice and water (2:3 ratio) to a boil and then simmer on low heat until all the water has evaporated. Meanwhile, split the chicken breast lengthwise and then cut into very fine strips. Heat the coconut milk and add about 1 teaspoon of red curry paste (caution: it’s very hot!) until everything smells good. Add the chicken breast to the coconut milk and simmer for about 15 minutes. Then add the vegetables and simmer for another 10 minutes. Finally, season to taste with fish sauce. Tips: Instead of bamboo shoots and corn, other vegetables such as eggplant or Thai water chestnuts can be used. Instead of chicken breast, the dish can also be varied with beef, pork or even king prawns.