Chicken with red curry

Name: Chicken with red curry
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 700 g Chicken filet; 7 small Thai eggplants; 150 g Sweet peas; 1 small red pepper; 4 Shallots; 2-3 red chillies; 3 Stem(s) Thai Basil; 5 Stem(s) Coriander; 2 Kaffir lime leaves; 10 white peppercorns; 2 TABLESPOONS Oil; 2 TABLESPOONS red curry paste; 2 can(s) (400 ml) Unsweetened coconut milk; 3 TABLESPOONS Fish sauce; 1 TEASPOON Palm sugar (substitute for brown sugar)

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

700 g Chicken filet
7 small Thai eggplants
150 g Sweet peas
1 small red pepper
4 Shallots
2-3 red chillies
3 Stem(s) Thai Basil
5 Stem(s) Coriander
2 Kaffir lime leaves
10 white peppercorns
2 TABLESPOONS Oil
2 TABLESPOONS red curry paste
2 can(s) (400 ml) Unsweetened coconut milk
3 TABLESPOONS Fish sauce
1 TEASPOON Palm sugar (substitute for brown sugar)

Directions

1
Wash the chicken filet, dab dry and cut into strips. Clean and wash the vegetables. Quarter aubergines, halve sugar snap peas and cut peppers into wide strips. Peel and quarter shallots.
2
Clean the chillies, quarter them lengthwise, remove the seeds and wash them. Wash the herbs and pluck the leaves. Wash the kaffir leaves. Crush the peppercorns in a mortar. Heat oil in a pot. Roast pepper and curry paste for 1-2 minutes.
3
Add coconut milk, fish sauce, palm sugar and kaffir leaves and bring to the boil. Simmer for 2-3 minutes. Stir in meat well, bring to the boil again. Then add prepared vegetables, shallots and chillies, bring to the boil and simmer for about 5 minutes.
4
Distribute on plates and garnish with the herbs. Jasmine rice tastes good with it.