Thai Chicken in Red Coconut Curry

Rinse and soak the mushrooms with a cup of boiling hot tap water. Drain, chop (if needed). Chop the meat into bite-sized pieces. Rub with cornstarch and set aside.

Cut onions into half rings and the white of the spring onions into half-inch pieces. Chop the greens into inch-wide pieces. Clean the bell bell pepper and cut into cubes about the size of the meat. Put the lemon leaves on top of each other, roll them up and cut them into fine strips.

Heat oil in a wok and brown cashews in it, set aside. Stir-fry the meat and after 1 minute add the ginger and garlic. Stir-fry onions, ditto the white of the spring onions.

Add curry paste and mash at the bottom of the pan so that it dissolves and combines with the other ingredients.

Add lemon leaves, mushrooms, bell bell pepper, onion greens and cashews, season with fish sauce and soy sauce. Add coconut milk, simmer until sauce thickens, season with pepper, salt, fish sauce and sugar.

Chop Thai basil into strips and sprinkle on top. Stir again.

Serve with long grain rice.

Our tip: Fresh basil is much more aromatic than dried!

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