Red Thai curry, with a twist

Ingredients for 4 servings:

• 2 turkey breast fillets or 4 chicken breast fillets or no meat if vegetarian
• 3 bell peppers, colored
• 3 large carrots
• 1 bunch of spring onions
• 2 onions
• 1 piece(s) ginger, approx. 5 cm
• 3 stalk(s) lemongrass, fresh or pickled
• 1 liter of coconut milk or two 400 g cans
• 1 lime(s), juice
• 3 tbsp, heaped curry paste, red
• 2 tbsp oyster sauce
• 3 tbsp soy sauce
• 2 tbsp fish sauce
• 1 tbsp, heaped sugar, brown
• some peanut oil or other easily heatable, possibly Asian oil
• 28 g meat bouillon powder (1 pack of delicates bouillon)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

with chicken or turkey, or vegetarian

Chop everything into cubes, strips, or pieces. In a large, non-stick wok, fry the meat in a little oil until cooked through and lightly browned. Remove and set aside. Fry all the vegetables one after the other, each one individually, so that it still has a bit of a bite. Remove each one from the wok and set aside. Fry the ginger and lemongrass together. Then, in the same pan, prepare the sauce in the juices of all the previously fried ingredients. To do this, fry the curry paste with sugar and a dash of soy sauce in a little oil until slightly caramelized. Add the stock and coconut milk and stir until everything is well combined. Season to taste with soy sauce, fish sauce, oyster sauce, and lime juice. The sauce should have a strong flavor, with the red curry dominating, and the other sauces not being overly noticeable. Now add all the previously fried ingredients back in, stir, and bring to a boil briefly. Best served with rice as a side dish! This dish is highly recommended for beginners to Asian cuisine. Go for it!