Thai curry easy and quick

Ingredients for 4 servings:

• 3 m.-sized sweet potatoes
• 1 red bell pepper(s)
• 200 g sugar snap peas
• 5 small mushrooms, brown
• 1 large carrot(s), thick
• 1 onion(s)
• 1 piece(s) ginger, small piece
• 2 stalks of lemongrass or some lemon balm
• 1 can coconut milk (400 ml)
• 500 g chicken (breast or thigh)
• some curry paste, green
• some fish sauce
• Cinnamon
• Lime juice
• sugar, brown
• coriander

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

First, cut all the vegetables and mushrooms into small pieces. Heat the oil in a wok. Then fry the curry paste (2 tablespoons for a good heat, more for a hotter one) and the diced onion, stirring constantly. Add the chicken, cut into bite-sized cubes, and fry briefly, then deglaze with the entire can of coconut milk. Fill the can again 3/4 full with water and add that as well. First, add the carrots and potatoes, then the remaining vegetables, mushrooms, and lemongrass. Simmer everything for about 10-15 minutes. Now season with fish sauce (about 3-4 tablespoons), lime juice (about 2 cl), brown sugar, coriander, and cinnamon. Remove the lemongrass. Serve with fragrant rice.