Fried chicken with vegetables in peanut sauce

Ingredients for 3 servings:

• 600 g chicken breast fillet(s)
• 2 carrots
• 1 handful of broccoli
• 2 onions
• 1 bunch of spring onions
• 3 tbsp curry paste, red
• 200 g peanuts
• 1 can coconut milk
• 3 chili peppers, dried or cayenne pepper
• 3 tbsp brown cane sugar
• Soy sauce (Kikkoman)
• some curry
• possibly turmeric

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash the meat and cut into strips. Wash and cut the vegetables. Roughly chop the onions, slice the carrots lengthwise into thin strips, cut the broccoli into florets (or use frozen florets), and slice the spring onions into rings. Finely chop the peanuts using a hand blender or food processor. I always use pre-roasted and salted peanuts for this. Sear the meat in a pan until crisp. When it starts to brown, add a generous splash of soy sauce and mix. Continue frying until no liquid remains and the meat is browned, turning frequently. Remove the meat and set aside. Then briefly sear the vegetables in the same pan until crisp (they should still have a good bite), then set aside. Toast the curry paste in the pan, add the crushed peanuts, and deglaze with the coconut milk. Stir in crushed chilies or cayenne pepper, along with brown sugar, curry powder, and turmeric, and let the sauce simmer for a few minutes. Then add the vegetables and meat and heat back up, mix well, and season with soy sauce.