Mix 1 tablespoon red curry paste, 1 tablespoon fish sauce, water and cornstarch to make a marinade and mix with the chicken breast.
Marinate at room temperature for at least 1 hour.
Prepare and blanch the vegetables (cooking time varies depending on the type of vegetable, but they should still be slightly crunchy).
Rinse with cold water. Heat oil in a wok.
Fry the chicken meat in it in two portions all around very hot and only briefly, then remove.
Briefly fry 2 tablespoons curry paste over low heat in the drippings. Deglaze with coconut milk.
Bring to a boil and reduce slightly. Add 2 tablespoons fish sauce, vegetables, nuts and chicken meat and let everything just get hot. At the end garnish with coriander and serve immediately. It goes well with basmati, jasmine or fragrant rice. Tips: In addition to the vegetables, about 500 g of potatoes can also be cut into bite-sized pieces, cooked and added to the curry at the end as well. If it is too spicy: add a little more coconut milk or some sugar.
Instead of chicken meat, pork or beef can be taken.