Next Generation

Ingredients

• 300 gChicken breast fillet
• 400 mlCoconut milk
• 2 tbspGreen curry paste
• 2 stalksLemongrass
• 100 gBamboo shoots
• 1 pieceRed bell pepper
• 100 gSnow peas
• 1 tbspFish sauce
• 1 tspPalm sugar
• 3 piecesKaffir lime leaves
• 1 bunchThai basil
• 150 gJasmine rice

Preparation

1. 1Cook the jasmine rice in lightly salted water according to the package instructions.
2. 2Cut the chicken breast into bite-sized pieces; deseed the bell pepper and cut it into thin strips.
3. 3Crush the base of the lemongrass stalks firmly with the back of a knife to release the essential oils.
4. 4Heat some vegetable oil in a wok or deep pan and briefly sauté the green curry paste until fragrant.
5. 5Deglaze with the coconut milk, add the lemongrass stalks and kaffir lime leaves, and bring the mixture to a boil.
6. 6Add the chicken, bell pepper strips, snow peas, and bamboo shoots to the sauce and simmer over medium heat for about 8 to 10 minutes.
7. 7Season the curry with the fish sauce and palm sugar to create a balance between salty and sweet notes.
8. 8Before serving, remove the lemongrass and stir the fresh Thai basil leaves into the hot curry.