Thai basil chicken in a wok with vegetables and coconut milk

Ingredients for 4 servings:

• 800 g chicken breast fillet(s) cut into strips
• 1 bunch of spring onions
• 6 clove(s) garlic, chopped
• 2 chili peppers
• 5 cm ginger
• 2 pieces of bell pepper(s), diced
• 150 g carrot(s), diced
• 200 g zucchini, diced
• 500 ml coconut milk, Thai
• 100 ml chicken broth
• 3 tbsp Thai curry paste, green
• 1 tbsp fish sauce
• 1 tbsp oyster sauce
• 2 tbsp soy sauce, dark
• 1 tbsp oil, e.g. wok oil or rapeseed oil
• 200 g coriander, fresh
• 2 handfuls of Thai basil
• 5 leaves of Thai basil for decoration

Instructions

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

Cut the chicken breast into small pieces and season with salt, pepper, 2 tablespoons of curry paste, and chili to taste and desired spiciness. Let it simmer for 30 minutes. Meanwhile, finely chop the spring onions, garlic, ginger, and fresh chili and set aside as Vegetable Pack 1. For Vegetable Pack 2, roughly dice the carrots, bell pepper, and zucchini. Heat the wok oil or rapeseed oil until very hot and fry the chicken until crispy. Add Vegetable Pack 1 and fry. About 5 minutes later, add Vegetable Pack 2, mix in, and sauté briefly. Deglaze with coconut milk and add the fish sauce, oyster sauce, and soy sauce. Stir briefly, then add 1 tablespoon of curry paste and the chicken stock and stir through. Let everything simmer on low heat for about 10-15 minutes. Vegetable Pack 2 should still be firm to the bite. Add the finely chopped coriander and Thai basil and stir briefly. Serve hot in the wok. Instead of chicken, you can also use veal fillet or beef fillet. Alternative vegetables include cauliflower, Chinese cabbage, kohlrabi, broccoli, or mushrooms. Basmati rice is a good side dish.