Red Thai Curry with Chicken and Vegetables

Preparation

• 1
  Cook the jasmine rice in salted water according to package instructions. Meanwhile, cut the chicken breast fillet into bite-sized pieces. Wash the vegetables: cut bell peppers into strips, zucchini into slices, leek into rings, and pak choi coarsely. Remove the ends of the green beans.
• 2
  Heat some vegetable oil in a large pan or wok. Brown the chicken all over. Once the meat has browned, add the red curry paste and sauté briefly until fragrant. Make sure the paste does not burn.
• 3
  Deglaze with vegetable broth and coconut milk. Lightly bruise or bend the lemongrass with the back of a knife to release its aromas, and add it to the pan along with the kaffir lime leaves. Bring everything to a boil.
• 4
  Season the sauce with sugar, fish sauce, and lime juice. Add the prepared vegetables (bell peppers, zucchini, leek, beans, and pak choi) and simmer for about 2-5 minutes, so they remain al dente.
• 5
  Before serving, remove the lemongrass and kaffir lime leaves, as they are not meant to be eaten. Garnish the curry with fresh Thai basil and serve with the jasmine rice.