Thai stir fry with coconut milk




400 g chicken breast or pork cutlet
2 tablespoons soy sauce
4 tbsp. sesame oil
1 tsp. sambal oelek
2 tbsp. Thai curry paste red, yellow, or green to taste
½ bunch Thai basil or normal basil
2 carrot(s)
300 g bush beans, fresh
300 g mushrooms as desired (e.g. shiitake and mushrooms)
1 can/s of coconut milk


This recipe can be varied in many ways, depending on the type of meat, vegetables and curry paste you choose (Attention! The red curry paste is the hottest!!!). Simply combine “free gusto”!

The Thai ingredients (sesame oil, Thai basil, curry paste,) you get in the Asia store. Coconut milk and sambal are also available in supermarkets.

Cut the meat into bite-sized strips or pieces and marinate with 2 tablespoons of sesame oil, the soy sauce, and the sambal, set aside and let it sit.

In the meantime, clean and chop the vegetables and mushrooms (if you are lazy, you can also use frozen vegetables). Broccoli and cauliflower, for example, are also good.

Pluck the leaves from the basil, rinse and shake dry.

Heat 2 tablespoons of sesame oil in a wok. Do the “chopstick test”: hold a wooden chopstick in the hot oil. The oil must start to boil on the stick, only then has the oil reached the right temperature.

Now add the basil leaves to the hot oil and “fry” briefly. Fish out with a ladle and drain on paper towels.

Now add the meat with marinade to the oil and fry all around. Then add the vegetables and sauté until crisp, also briefly. Stir in the curry paste and deglaze with the coconut milk. Simmer on low heat for about 10 minutes, the vegetables should remain firm to the bite.

It goes best with original Thai fragrant rice or basmati rice!!!

Serve rice and coconut pan in portions on plates and sprinkle with the fried basil.

If you don’t like it so spicy, you should be more careful with the sambal and curry paste or leave out the sambal altogether.

If the sauce is not creamy enough: Mix cornstarch with a little water in a cup until smooth and carefully add to the boiling sauce and stir vigorously. Not too much, the sauce will thicken immediately!

Always dilute with water only, not with milk or cream!

Have fun experimenting and bon appétit!