Simple Difficulty
15 Min Preparation Time
Preparation
Step: 1 / 15

Dice the chicken breast fillets.

Step: 2 / 15

Heat the oil into a deep pan or wok.

Step: 3 / 15

Stir-fry the chicken until golden.

Step: 4 / 15

Peel and finely dice the shallot.

Step: 5 / 15

Add to the chicken.

Step: 6 / 15

Briefly stir together along with the curry paste.

Step: 7 / 15

Cut the lemongrass into fine rings.

Step: 8 / 15

Peel and finely chop the ginger and the garlic.

Step: 9 / 15

Add the lemongrass, ginger and garlic to the chicken.

Step: 10 / 15

Add the kaffir lime leaves and fry together, stirring.

Step: 11 / 15

Sprinkle over the sugar.

Step: 12 / 15

Add the fish sauce.

Step: 13 / 15

Pour in the stock and bring to the boil.

Step: 14 / 15

Add the coconut milk and simmer for 15 minutes.

Step: 15 / 15

Wash and slice or chop the aubergines. Add to the curry and allow to softened. Season with salt and fish sauce. Garnish with coriander and serve with rice if desired.

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