Red curry with chicken

Ingredients for 2 servings:

• 2 tbsp peanut oil
• 1 tsp Thai curry paste, red
• 400 ml coconut milk
• 200 g chicken breast
• ½ tbsp fish sauce
• ½ tbsp palm sugar or brown sugar
• 1 tsp tamarind paste
• 1 tbsp peanuts, salted
• 2 tbsp kaffir lime leaves, chopped
• 100 g green beans

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Clean the green beans and cut into bite-sized pieces. Boil in salted water for 5 minutes. Then drain and set aside. Cut the chicken breast into small cubes or strips. Heat the peanut oil in a wok or high-sided frying pan and fry the red curry paste until fragrant. Add the coconut milk and bring to a boil. Add the chicken breast and sauté for about 5 minutes, stirring. Add the fish sauce, palm sugar, tamarind paste, peanuts, kaffir lime leaves, and the green beans. Reduce everything, stirring regularly, until the sauce thickens. We like it with basmati rice. The quantities for the red curry paste apply to Thai curry paste from an Asian store. If you use red curry paste from a supermarket, you’ll need at least one tablespoon to achieve the same spiciness.