Yellow Curry with Chicken and Thai Basil

Ingredients

• 560 g chicken breast fillet (4 pieces about 140 g each)
• 2 cloves garlic
• 1 red chili pepper
• 1 tsp freshly grated ginger
• 2 tbsp sesame oil
• 1 tbsp Yellow curry paste
• 250 ml coconut milk
• 250 ml poultry stock
• Salt
• 1 tbsp fish sauce
• 4 stems Thai basil

Instructions

1. 1.

   Wash, pat dry and chop the chicken breasts into small pieces. Peel the garlic and slice it thinly. Wash the chili pepper and cut into chunks. Together with the garlic and ginger, fry in hot oil until golden brown.

2. 2.

   Add the chicken meat and cook for 2–3 minutes. Stir in the curry paste, fry briefly, then deglaze with coconut milk and stock. Simmer gently for about 10 minutes, season with salt and fish sauce. Serve in bowls garnished with torn basil leaves.