Thai curry

Ingredients for 4 servings:

• 400 g chicken breast, beef or lamb
• 1 bell pepper(s), red
• 1 bell pepper(s), green
• 1 m.-sized carrot(s)
• 1 spring onion(s)
• 4 cloves garlic
• 1 piece(s) ginger
• 1 m.-sized onion(s)
• 1 can coconut milk
• salt and pepper
• 2 stalk(s) lemongrass
• oil
• Soy sauce
• curry paste
• 1 red chili pepper(s)
• Kaffir lime leaves

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

Wash the chicken breast fillet, beef, or lamb and cut into small pieces, season lightly with salt and pepper. Mince 2 cloves of garlic and a small piece of ginger and grind them into a paste in a mortar with a little salt. Add 2 tablespoons of soy sauce, 1 teaspoon of cooking oil, and the juice of half a lemon. Let the meat stand in the refrigerator for 3 hours. Cut a medium-sized onion into quarters and separate the individual slices. Wash, deseed, and finely slice one red and one green bell pepper. Cut a medium-sized carrot into long slices. Deseed the red chili and cut it into thin rings. Finely chop 2 cloves of garlic. Cut the lemongrass into small slices, leaving the stem intact and adding it to the pan for a short time. Heat the cooking oil in a pan or wok and briefly fry the onions, bell peppers, and carrots one at a time. Remove the vegetables from the wok and set aside. Add about 5 tablespoons of oil to the wok and heat until very hot, then add the meat. Brown the meat on all sides, stirring occasionally. Add the garlic and fry briefly. Then add the onions, bell peppers, carrots, lemongrass, and chili. Add the coconut milk and 2 kaffir lime leaves and bring to a boil briefly. Add half a teaspoon of red curry paste (for chicken, pork, and fish) or green curry paste (for beef and lamb). Yellow curry paste is better for fish. Place everything in a warmed bowl and place on a food warmer. Garnish with flat-leaf parsley, spring onions, and coriander. (Note: Coriander has a very strong flavor.) Serve with rice as a side dish.