Yellow Chicken Curry with Pointed Cabbage – Karlheinz Hauser

of course also be cooked in a rice stove.

For the sauce, remove the outer hard leaves from the lemongrass. Remove the peel from the ginger and chop coarsely. Heat oil in a saucepan, add ginger, curry paste, kaffir leaves and lemon grass and sauté. Add coconut milk and chicken soup and simmer for twenty minutes. Then strain through a sieve and season.

In the meantime, remove the skin from the carrot and onion and cut into strips. Rinse the Thai eggplants and cut into quarters. Cut bell bell pepper into thin strips. Remove the stalk from the cabbage and cut the cabbage leaves into lozenges or strips [1].

Cut chicken breast into strips and fry briefly on all sides in a wok with a small amount of lard, seasoning lightly with salt and pepper. Remove meat from wok and set aside.

Stir-fry the vegetables in the wok thoroughly, adding lard as needed. Finally, add the bean sprouts and stir in the sauce, letting everything bubble together briefly. The vegetables should still be crunchy.

Add meat repeatedly and just heat through. Mix the basil into the curry and season again.

Serve the long grain rice with the curry on plates and garnish with coriander leaves.

[1] Since all vegetables are cooked together, the chopping thickness must be adjusted to the usually required cooking time, as usual: tender varieties are cooked re

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