Red chicken curry

Ingredients for 6 servings:

• 2 tbsp mu-err mushrooms
• 300 g mushrooms, fresh
• 400 g chicken breast fillet(s) or turkey breast
• 2 tbsp cornstarch
• 2 tbsp oil (rapeseed or sunflower oil)
• 2 tsp curry paste, red, approx. quantity
• 50 ml fish sauce
• 600 ml coconut milk
• 200 g bamboo shoots (canned)
• 2 tbsp lemon juice
• 1 tbsp sugar
• 250 g peas, green, frozen
• 6 small eggplant(s) , (Thai)
• 2 chili peppers, red
• 2 bell peppers, red and yellow
• ½ bunch basil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Soak the mushrooms in a bowl of hot water. If necessary, chop larger mushrooms into smaller pieces. Cut the chicken breast into 1cm-thick strips and dust with cornstarch, rubbing in well with your fingertips. Clean the bell peppers and cut into strips. Squeeze the water from the mushrooms. Clean the mushrooms, halving if necessary. Heat the oil in a wok or high-sided pan. Add the curry paste and fry briefly, add the mushrooms and bell pepper strips, and cook briefly. Deglaze with half of the coconut milk; allow to become slightly creamy. Season with fish sauce, lemon juice, and sugar. Now add the remaining coconut milk. Drain the bamboo shoots and cut into thin strips. Add them to the sauce along with the frozen peas and cook for 2-3 minutes. Add the meat. Halve the chili peppers, remove the seeds, and finely chop them. Add them with the eggplant, which has been cut into eighths, and cook everything for 8-10 minutes. If the sauce becomes a bit too thick, thin it with water. Finally, sprinkle in the chopped basil and season with fish sauce and lemon juice.