Chop a small onion and 2 stalks of leek cut, fry in a little sunflower oil or other vegetable oil or peanut oil.
Cut 4 chicken fillets without skin into thumb-sized pieces and quickly cook in a wok with 6 carrots (cut into sticks) 1 red bell pepper and 1 yellow bell pepper (in strips) at high temperature.
Season with pepper, soy sauce, shrimp paste, fish sauce, 1 finely chopped red chili, 1 finely chopped garlic clove, finely chopped ginger and 1 Tbsp. brown sugar.
Add 1 tablespoon potato starch, 2-3 lime leaves (in addition or instead of juice of one lime) and two small pieces of lemongrass (cut lengthwise) and two handfuls of bamboo shoots or possibly bean sprouts, pour with 1 l coconut milk.
Cut 1 small jar of corn cobs in half and shape into the wok.
Variations:
and/or zucchini, broccoli florets, sugar snap pea pods cut into sticks, cashew nuts, etc.
Serving and dressing:
As an entrée, jasmine-well-smelling long grain rice. Serve garnished with basil leaves.
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