Yellow chicken curry with green pepper

Ingredients for 4 servings:

• 60 ml coconut cream
• 2 tsp curry paste, yellow
• 1 tsp fish sauce
• 2 tsp palm sugar
• ½ tsp turmeric
• 600 g chicken breast
• 440 ml coconut milk
• 100 g bamboo shoot(s), cut into strips
• 4 kaffir lime leaves
• 4 stems pepper, green, alternatively pickled green pepper
• 12 leaves of Thai basil
• Chicken broth or vegetable broth

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Place the chicken breast in boiling chicken or vegetable stock and simmer for 10 minutes. Bring the coconut cream to a boil in a wok and simmer gently for 5 minutes. Add the curry paste, fish sauce, palm sugar (warm it up a bit first if necessary), and turmeric and simmer for 2-3 minutes, until the color darkens. Cut the cooked chicken into cubes or strips and add. Simmer for another 5 minutes, then add the coconut milk and bring to a boil while stirring. Finally, stir in the green pepper, kaffir lime leaves, and Thai basil and simmer for another 5 minutes. The green pepper can be very hot, so be careful. If necessary, remove some of the stems and kaffir lime leaves before serving. Serve with basmati or brown rice.