Chicken wok with coconut curry sauce

Ingredients for 2 servings:

• 350 g chicken fillet(s) (chicken inner fillets)
• 200 ml coconut milk
• 200 ml water
• 1 tbsp peanut oil
• 1 tbsp curry paste, yellow
• 1 tsp sambal oelek
• 1 carrot(s)
• 150 g king oyster mushrooms
• 1 bell pepper(s), red
• 2 cm ginger
• 4 spring onions
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wok dish with chicken and vegetables

Wash and chop the chicken fillets, then fry them in peanut oil and season with salt. Remove the meat, add the coconut milk and water to the wok, and bring to a boil. Meanwhile, wash and chop the vegetables. Add the curry paste and sambal oelek to the boiling coconut milk, add the vegetables, and simmer with the lid closed. After 10 minutes, add the meat again, heat through, and season with salt and pepper to taste. This dish goes well with rice or Chinese mie noodles. This recipe is also great for varying with other vegetables, such as shiitake mushrooms or zucchini.