Thai Red Curry

Ingredients for 6 servings:

• 2 tbsp sesame oil
• 1 piece(s) ginger (about the size of a walnut)
• 2 cloves garlic
• 2 small chili peppers, red
• 1 stalk of lemongrass
• 1 tbsp curry paste, red
• 1 small lime(s)
• 2 m.-sized carrot(s)
• 1 m.-sized vegetable onion(s)
• 2 jars of sliced ​​bamboo shoots
• 5 kaffir lime leaves
• 1 liter coconut milk
• 750 g chicken breast
• 60 g palm sugar
• 3 tbsp fish sauce
• 1 tsp, heaped cornstarch
• some cold water to mix the starch
• 320 g basmati
• n. B. water
• 1 stalk of spring onion(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

with chicken, vegetables and basmati rice

Peel and finely grate the piece of ginger and garlic. Finely chop the chilies and lemongrass. Grind everything in a mortar with sesame oil and the curry paste. Squeeze the lime. Peel the carrots and the onion and cut into strips of any size. Pour the bamboo shoots into a sieve and briefly rinse under cold water. Rinse the chicken breast with cold water, pat dry, remove excess fat, and cut into fine strips or larger cubes, as desired. Cut the kaffir lime leaves into thin strips. Wash the basmati rice in a fine sieve until the water underneath is fairly clear. Cook the rice in a rice cooker or pot while cooking the curry. In a hot wok or wide pot, “burn” the sesame oil and curry paste mixture, but do not let it burn. Add a little of the thicker coconut milk that has settled on top and stir. Pour the diced meat and the remaining coconut milk over the chicken, stir, and heat everything through. Season with palm sugar, fish sauce, and lime juice. Add the kaffir lime leaves and vegetables. Let the meat and vegetables simmer until tender, then season to taste with more palm sugar and fish sauce. Stir the cornstarch into cold water to thicken the curry. Serve with the basmati rice and garnish with fine spring onion rings.