Ingredients for the Curry paste:
2x Lemongrass (Cut off the ends and peel off the outer layer)
a piece of Ginger (Peel it)
3 Tbsp. Soy sauce
4 Tbsp. Sesame oil
2 cloves of Garlic
1 or 2 Chilis (I take medium hot one’s. Remove the seeds)
a few Coriander seeds (Crush them)
Ingredients to put in the curry:
20 oz. Chicken breast
1 green Zucchini
1 red Pepper
8oz. green beans
3 Thai Eggplants (Or 1/2 normal eggplant)
2 cups Coconut milk or Coconut cream
2Tsp. Fish sauce
(of course you can choose the vegetables of your choice. Always wonderful are also broccoli, mushrooms etc.)
Put all the ingredients for the curry paste in an electric chopper and make a curry paste out of it.
Cut pieces from the chicken. Chop up the Pepper, Onion, Eggplants and the Zucchini and cut the beans and Okras in half.
Then put the curry paste into a high frying pan or wok and heat it up. Sear the chicken pieces in the curry paste until they’re getting brown on the outside. You can add some sesame oil to it, if you think it’s not enough in the paste. Add all the vegetables and 2 Tbsp. of salt and let it cook for a few minutes while stirring.
Then add 2 Tbsp. of flour to the pan and stir it. Right after that you add the Coconut cream and the Fish sauce. Mix all the ingredients and let it cook for about 15 Minutes. Season to taste.
Serve with basmati rice or rice nudles