For 4 people
400g chicken breast (or drumsticks if you prefer)
250ml coconut milk
250 ml chicken broth
50g snow peas
1 package red thai curry
2 cloves of garlic
1 large carrot
2 small red onions
Salt and pepper to taste
1. Cut carrot, eggplant cauliflower and broccoli in bite sized pieces and put them aside in a bowl. Chop garlic and slice onions in stripes, put them aside. Cut zucchini and mushrooms in bite sized pieces and cut off the ends of the snow peas. But all aside in a separate bowl (these veggies have the shortest cooking time).
2. Cut the chicken breast in bite sized pieces. Heat up a large pot with oil (I used coconut oil) and add chicken breast and ½ of the red curry paste. Roast for 2-3 minutes until the breast begins to get brown, and add garlic and onion.
After another minute add chicken broth and coconut milk. Let it simmer for 5 minutes before adding eggplant, cauliflower, broccoli and carrot. Mix it well, so all veggies are surrounded by liquid and let it simmer for 3-4 minutes.
Then add the remaining vegetables. Cook curry with the lid closed for 10 minutes until the veggies are done.
3. Season to taste with salt and pepper; if necessary add more curry paste. Arrange in bowls and enjoy! I usually serve the curry with boiled potatoes, rice or fresh bread.