Red Thai curry with chicken and vegetables

Ingredients for 4 servings:

• 600 g chicken breast fillet(s), sliced
• 3 tbsp curry paste, red (Thai curry)
• 3 tbsp fish sauce
• 4 tbsp water
• ½ tsp cornstarch
• 500 g vegetables (e.g. green beans, carrots, baby corn, asparagus)
• 3 tbsp oil (peanut oil)
• 5 dl coconut milk
• 50 g nuts (e.g. cashews, peanuts)
• 2 sprigs coriander leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Variation: add potatoes

Mix 1 tablespoon of red curry paste, 1 tablespoon of fish sauce, water, and cornstarch into a marinade and mix with the chicken breast. Marinate for at least 1 hour at room temperature. Prepare and blanch the vegetables (cooking time varies depending on the type of vegetable, but they should still be slightly crunchy). Refresh with cold water. Heat oil in a wok. Add the chicken in two batches, frying very hot all over briefly, then remove. Briefly toast 2 tablespoons of curry paste in the pan juices over low heat. Deglaze with coconut milk. Bring to a boil and reduce slightly. Add 2 tablespoons of fish sauce, the vegetables, nuts, and chicken, and heat until just heated through. Garnish with coriander and serve immediately. Serve with basmati, jasmine, or fragrant rice. Tips: In addition to the vegetables, you can also cut about 500g of potatoes into bite-sized pieces, boil them, and add them to the curry at the end. If it’s too spicy, add a little more coconut milk or a little sugar. Instead of chicken, you can use pork or beef.