Red Thai curry à la Bangkok

Ingredients for 4 servings:

• 500 g chicken breast
• 2 tbsp soy sauce
• 1 tbsp cane sugar
• 1 tbsp glucose, or 2 tbsp brown cane sugar, glucose can be used in case of fructose intolerance
• 1 clove(s) garlic
• n. B. Black pepper, freshly ground
• 1 small bell pepper(s), red
• 1 small bell pepper(s), green
• 3 stalk(s) spring onions
• 1 stalk of lemongrass, approx. 1 tbsp finely chopped
• ½ jar bamboo strips, approx. 165 g
• 3 small red chili peppers, dried, fresh or frozen
• 1 piece(s) ginger, approx. 1 tbsp finely chopped
• 1 bunch Thai basil or 1 packet regular basil, fresh
• 2 cans of coconut milk (400 g each)
• 50 g Thai curry paste, red, without colorings and preservatives
• Coconut oil for frying
• 500 g rice Thai or jasmine rice, or if not available, long grain rice

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 30 minutes

tender meat in a Thai curry with coconut milk – lactose- and gluten-free, low in fructose

Cut the chicken breast fillet into strips or small pieces, as desired. Marinade: Soy sauce, press garlic (you can use it with the skin on), add the chicken strips, and mix everything together. Let it sit in the refrigerator for about an hour. Then sprinkle with pepper, cane sugar, and glucose (if desired), mix again, and let it sit in the refrigerator for another hour. Deseed and wash the peppers, and cut into fine strips. Drain the bamboo shoots. Trim and discard the green leaves and root ends of the spring onions. Peel the stalks and cut into fine rings or very fine strips. Chop the chili peppers into very small pieces. Peel the ginger, cut into fine strips, and then into small pieces. Trim and discard the lemongrass, green leaves, and root. Peel the stalk (from the thick end), tap it with the back of a knife blade, and cut into fine rings. Cut the drained bamboo shoots into fine strips. Wash the basil and set aside a few good-looking leaves. Finely chop the rest. Heat coconut oil in a pan or wok (if available). Sear the marinated chicken breast strips with the remaining marinade in the pan until lightly browned, giving the meat a roasted flavor. Remove the meat from the pan and set aside. In the same pan, first lightly roast the bell peppers (this takes the longest), then add the spring onions and roast them. Then add the bamboo shoots, chili, ginger, and finally the chopped basil, stirring constantly. Remove the finished vegetables from the pan and set aside. Heat about 2 tablespoons of coconut oil in the same pan until very hot. Add the red Thai paste and fry briefly while stirring. Be careful, the paste burns very quickly. Add about 2 cups of the coconut milk and stir until the paste dissolves completely. Simmer over high heat, stirring constantly, until the paste remains, along with the coconut milk, which has turned into oil. Now add the meat and mix it with the paste. Briefly roast it together, then deglaze with the rest of the 400g can of coconut milk and stir. Add the vegetables, stir, and let it simmer for a while. If desired, you can make the sauce thinner with more coconut milk; it is quite thick with one can of coconut milk. Cook the rice as a side dish according to the instructions so that everything can be served together. Plate the curry and top with the fresh, whole basil leaves. Tips: If desired, you can add 2 tablespoons of fish oil to the curry. Other types of meat or vegetables can be used instead of the chicken breast, bell peppers, and spring onions.