Quick chicken Thai curry

Ingredients for 4 servings:

• 750 g vegetables (stir-fried vegetables, frozen)
• 500 g chicken breast or turkey meat
• 5 tbsp curry paste, red or yellow
• 5 tbsp peanut oil
• 1 jar mung bean sprouts or soybean sprouts
• 70 ml soy sauce
• 2 cups natural yogurt, Greek
• 1 can pineapple pieces
• 1 tbsp Asian spice mix
• possibly chili powder

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

without coconut milk

Heat 2 tablespoons of curry paste in 2 tablespoons of peanut oil. Then fry the finely chopped chicken breast fillet in it and season with 0.5 tablespoon of Asian spice mix. Deglaze with 20 ml of soy sauce when the chicken is cooked through. Remove from the wok and set aside. Drain the mung bean sprouts and pineapple, reserving the juices. Heat another 3 tablespoons of curry paste in 3 tablespoons of peanut oil and cook the frozen stir-fried vegetables and mung bean sprouts until the liquid has evaporated. Then deglaze with another 20 ml of soy sauce. Add the meat to the vegetables and the pineapple pieces. Stir in the natural Greek yogurt, add 5 tablespoons of the mung bean liquid, 5 tablespoons of pineapple juice, and the remaining soy sauce, and season to taste with the Asian spice mix and chili powder. Serve with rice or Chinese noodles. Sweet chili sauce also goes well with the dish. The Asian spice mix contains turmeric, coriander, chili, ginger and cumin.