Red chicken curry 'Thai style'

Ingredients for 4 servings:

• 500 g chicken breast, diced
• 400 ml coconut milk
• 1 onion(s), diced
• 2 cloves garlic, finely chopped
• 2 kaffir lime leaves cut into fine strips
• 1 stalk lemongrass, finely chopped
• 1 tbsp, grated curry paste, red (Mae Ploy)
• 4 tbsp peanut oil
• 200 g soy sprouts
• 2 bell peppers, red and yellow, cut into strips
• 200 g snow pea(s), halved
• 2 tbsp Thai basil, cut into fine strips
• some sea salt
• some black pepper, freshly ground
• some ginger, freshly grated

Instructions

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

Clean the bell peppers and snow peas, chop the onion, garlic, and lemongrass, and finely slice the kaffir leaves and basil. Cut the chicken breast into bite-sized pieces. Pour the coconut milk into a large pot. Stir in the curry paste, add the lemongrass and kaffir leaves, and bring to a boil. In a pan, brown the chicken pieces and diced onion in 2 tablespoons of peanut oil, season with salt and pepper, add the garlic, and fry briefly. Add the meat to the coconut curry sauce. Brown the bell peppers in 2 tablespoons of peanut oil. After 1 minute, add the snow peas, and then briefly add the bean sprouts. Add the vegetables and freshly grated ginger to the sauce and stir to combine. Let stand for a few minutes and then serve on plates. Sprinkle the curry with fresh basil. I serve it with fragrant rice. The spiciness can be varied by changing the curry paste. It’s better to start with less curry paste. However, if you like and can tolerate a little spiciness, you can also use 2 tablespoons of curry paste. A nice alternative is to use only 300g of chicken breast instead of 500g and add 200g of shrimp.