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INGREDIENTS
- 500 g chicken fillets
- 500 ml coconut milk
- oil for the bottom of the pan
- 1 heaped tablespoon curry paste
- 450 ml vegetable broth
- 2 pcs lemongrass
- 5-10 pcs dried lime leaves
- 4 tablespoons sugar
- 8 tablespoons fish sauce
- 1–2 pcs lime (to taste)
- Thai basil for garnish
- 1 pc pak choi
- 1 small green zucchini
- 1 red bell pepper
- 1 yellow bell pepper
- ½ leek
- 1 package green beans, approx. 300 g
SIDE DISH
- Jasmine rice
INSTRUCTIONS
- 1Fry the meat in a small amount of oil, then add the curry paste. Once the paste and chicken are well mixed, pour in the broth and add the coconut milk. Break the lemongrass by hand and add it to the pan along with the dried lime leaves. Immediately after, start seasoning. Add sugar, fish sauce, and lime juice. Add the vegetables last, but do not cook them for more than 2 minutes.
- 2Lime leaves and lemongrass are not consumed, so remove them from the pot before serving. Stir fresh herbs into the finished curry (do not chop or cook them).
- 3Serve with rice.
Tip
Add the curry paste only to the fried meat to prevent it from burning and becoming bitter.
Preparation time is 50 minutes.
Lukáš Neckář
Lukáš Neckář specializes in Asian cuisine for many years. First as a sushi master, then as a chef, he worked for restaurants such as Sushitime, Soho, Ambiente, or Sushi v Dushi. He also leads Asian cuisine courses at Chefparade.