Chicken Curry

Powder over with cornstarch and massage with it. Clean and rinse the spring onions, cut the white into 0.5 centimeter wide rings, the green into finer and set aside. Finely dice the garlic and ginger.

Heat the oil in a saucepan, fry the curry paste briefly and then stir-fry the meat in it. Season with salt and pepper, immediately add the white of the ginger, garlic, onion and bamboo shoots cut into fine strips, before deglazing with coconut cream. By the way, coconut cream from the Tetrapak tastes better than from the can – shake well before! Season with juice of one lemon, fish sauce and sugar. Simmer for three to four minutes on low heat. At the end, stir the peas into the curry.

Season again. If available, stir in Thai basil leaves, or flat-leaf parsley if necessary.

Serve with: fragrant long grain rice.

Drink: green tea, lemongrass or possibly ginger tea. Water is, of course, the classic drink if it is to relieve spiciness.

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