Fast Thai curry with chicken, paprika and a fine note of peanuts
500 g chicken breast fillet(s), cut into thin strips
2 tbsp vegetable oil
1 tbsp soy sauce
1 fresh ginger root, about the size of a thumb, peeled, finely chopped
1 tablespoon curry paste, red, or less
1 tbsp peanut butter
400 ml coconut milk, unsweetened, creamy
2 red peppers, cut into thin strips
3 spring onions, cut into thin strips
1 small Glass bamboo shoot(s), in strips, drained well
10 baby corn (glass), halved lengthwise
1 tbsp fish sauce
1 tsp palm sugar, substitute brown sugar
1 teaspoon lemongrass paste or finely chopped lemongrass
1 tbsp Thai basil, fresh
500 g jasmine rice or fragrant rice
Mix the meat well with 1 tablespoon each of oil, soy sauce and ginger and marinate for approx. 30 minutes. Meanwhile, wash and chop the vegetables. Fry the meat quickly in a coated pan and then set aside.
In a wok or large frying pan, toast the curry paste in 1 tbsp oil. Stir in the peanut butter and let it melt. Deglaze with coconut milk, add the vegetables and simmer for about 15 minutes.
In the meantime prepare the rice and let it steam out.
Shortly before the end of the cooking time (the vegetables should still have some bite) add the meat and reheat briefly. Season the curry with palm sugar, fish sauce (use a little salt if necessary) and lemongrass paste (do not cook with it). Sprinkle with Thai basil if you like and serve with the rice.
The composition of the vegetables can be varied/supplemented according to taste and availability, e.g. B. finely chopped water chestnuts for even more bite, a few small broccoli florets or some mangetouts (divided diagonally, briefly blanched or fried) as an additional dash of colour. There should be a total of approx. 4 – 5 handfuls of vegetables (measured cleaned and cut).
Lemongrass paste is grated lemongrass soaked in some vegetable oil. It is best to keep the opened glass in the freezer.