step by step

STEP 1
Peel the onion half and chop into fine cubes.

STEP 2
Remove the core of the pepper and cut the pepper into rough pieces (approx. 2cm).

STEP 3
Cut off the stem of the eggplant and quarter the eggplant lengthways, then cut into thin quarter slices.

STEP 4
Remove the core of the zucchini, halve the zucchini lengthwise and then cut into half slices.

STEP 5
Remove both ends of each bean and cut the middle bean pieces in half.

STEP 6
If necessary, remove bones from the chicken and cut the meat into rough pieces (approx. 2cm).

STEP 7
Heat some oil in a pot and briefly fry the onions in it.

STEP 8
Add Thai curry paste, coconut milk, chicken broth, fish sauce, lime leaves and chili sauce one after the other.

STEP 9
Wash the lime and grate some lime peel into the pot and add the juice of one lime half.

STEP 10
Mix everything well and simmer with the lid closed for about 5 minutes; then set aside.

STEP 11
Heat some oil in a pan, fry all the vegetables in it, season with salt and remove from the pan.

STEP 12
In the same pan, brown the chicken and season well with salt until cooked through.

STEP 13
In a small bowl, mix potato starch in a little water and stir into the curry sauce.

STEP 14
Combine the sauce, meat and vegetables, season to taste and serve with rice.

Bon appetit!