Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Curry
Fried eggs
To serve
How it's done
Curry
Heat the oil in a wok or frying pan. Fry the kaffir lime leaves, garlic, galangal, lemongrass and planted chicken for approx. 3 mins. Add the Thai aubergines and all the other ingredients up to and including the okra, fry briefly. Add the cherry tomatoes, 1/4 of the coconut milk and all the other ingredients up to and including the miso paste, mix, cook for approx. 5 mins. Add the pineapple and the remainder of the coconut milk. Reduce the heat, simmer for approx. 10 mins., stirring occasionally.
Fried eggs
Heat the oil in a frying pan. Eggs
Crack the eggs one at a time, slide into the pan, fry for approx. 4 mins. over a medium heat.
To serve
Mix the lime juice and half of the Thai basil into the curry, serve with the fried eggs, garnish with the remainder of the Thai basil.
| Note: | The ingredients – kaffir lime leaves (citrus hystrix), garlic, galangal, lemongrass, mini Thai aubergines, baby corn, okra and chillies – can be found in 2 packs of Thai Mix (Betty Bossi, approx. 350 g each). The number of items may vary. You can use any of the vegetables listed above. |
|---|---|
| Serve with: | Rice |
| Tip: | If you like, you can chop the snake beans from the Thai vegetable mix into small pieces and fry them together with the aubergines. You can add the peppercorn sprig together with the pineapple and cook them alongside. Personally, I like using the beans for a salad. |
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