Chicken curry with lots of vegetables

Ingredients for 6 servings:

• 700 g chicken breast
• 2 tsp five-spice powder
• 2 tbsp soy sauce, dark
• 2 tbsp peanut oil
• 2 tsp curry paste, yellow
• 1 ½ cans coconut milk
• ½ tsp powder (Amchoor), or 2 tsp lemon juice
• 2 tbsp fish sauce
• 1 tsp curry powder
• n. B. Salt and pepper, freshly ground
• 2 tsp cornstarch
• 300 g carrot(s)
• 400 g bell pepper(s), various colors
• 200 g zucchini
• 200 g celery
• 100 g sugar snap peas

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Dice the chicken breast and mix well with the five-spice powder and dark soy sauce. Let it marinate in the refrigerator. Peel the carrots, halve them lengthwise, and slice them. Clean the bell peppers and cut into strips. Quarter the zucchini lengthwise and slice them crosswise. Slice the celery and trim the snow peas. Heat 2 tablespoons of peanut oil and sauté the yellow curry paste in it. Pour in the fish sauce, bring to a boil, and then add the coconut milk. Simmer for about 5 minutes, then season with amchoor or lemon juice, curry powder, pepper, and salt. Now add the carrots and simmer for 3 minutes, then add the bell pepper strips and zucchini slices and simmer for another 2 minutes. Finally, add the celery and chicken and simmer for another 5 minutes. Add the snow peas for the last minute. If the sauce is too thin, thicken it with cornstarch mixed with water. Serve with rice or mie noodles. This is actually a 6-serving dish, but my family only serves 5 because they’re big eaters.