Red vegetables

Chicken curry from Thailand

In Asian cooking, curries are very common and describe merely the types of spices used, which vary strongly from country to country. But some basic ingredients are contained in all curries. You can make the pasty spice mixture yourself.
   Actually it mostly tastes the best when home made. Excess can be stored and deep frozen. But of course, in most cases things need to be get done quickly and so we often use bought curry paste (there is also green and yellow as well as pastes from the Indian-Pakistani kitchen: tandoori, vindaloo, biryan).

Ingredients:

Neutral cooking oil (rape/sunflower)
Red curry paste
Chilies dried or freshly chopped (the more, the hotter)
5 finely chopped garlic cloves
A piece of fresh ginger as large as a thumb
A tablespoon of chopped coriander roots
4 filets of chicken breast cut into bite size pieces
1 bunch of spring onions
2 red peppers
250g sugar peapods
6 large carrots
10 or more baby sweet corn
1 fresh pineapple in pieces
5 kaffir lime leaves
Either coriander leaves and/or Thai basil
250ml coconut milk
Light soy sauce for salting
Some dashes fish sauce