Caroline Thieser

Caroline has been living in Bangkok for three years and works remotely from there.
In her free time, she is a sporty person and enjoys playing tennis or kite surfing in her free time. She is an optimist
Caroline says she chose this dish, because it is real comfort food and makes her happy


4 chicken breast filets (or 500g of any other meat)
1 tbsp chopped lemon leaves (or 1 tbsp lemon juice)
1 stick of lemon grass
1 tbsp fresh ginger (galgant)
4 garlic cloves
1 large onion or 3 shallots
2-3 fresh red chillis (or 4 dried chillis)
1 pinch of sugar
2 tbsp palm sugar
5 tbsp fish sauce
2-3 tsp Panang curry paste (or shrimp paste)
350ml creamed coconut (or 400g coconut milk)
1 tbsp oil

Cut the meat into fine strips.
In a mortar, squash all the herbs and spices (chillis, lemon grass and leaves, ginger, garlic, onions/shallots), add the shrimp/curry paste and mix until it resembles a smooth paste.
If you like, you could also add peanuts (1 tbsp), coriander seeds and caraway seeds (1 tsp each). Grind them with the other ingredients in the mortar.
Heat a wok and bring about half of the creamed coconut to the boil.
Add the fish sauce and curry paste and simmer at a medium heat for approx. 5 minutes. Stir well and reduce the liquid by about a third.
Slowly add the remaining creamed coconut and continue simmering.
After approx. 5 minutes, the surface of the sauce becomes oily – a sign that the meat (and vegetables, if using) can be added.
Continue to simmer for another 5-7 minutes until the meat is cooked through.
Season with sugar and salt.
Garnish with basil leaves and chilli pods and serve with fragrant rice or coconut rice.