Chicken curry with vegetables

Ingredients for 4 servings:

• 2 carrots
• ½ broccoli
• 1 jar bamboo shoot(s)
• 400 g chicken breast
• 1 onion(s)
• 2 tbsp raisins
• 400 ml coconut milk
• ½ stalk(s) lemongrass
• 1 tbsp red curry paste
• 1 tbsp curry paste, green
• 1 piece(s) ginger root, 2-3 cm
• 2 tbsp oil
• 2 tbsp cashew nuts
• 1 tsp, heaped peanut butter
• 1 spring onion(s)
• 1 cup rice

Instructions

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

Pour the rice into a pot with 2 parts water and cook until tender. Cut the carrots into strips, the onion into cubes, the spring onions into rings, the chicken breast into strips, the lemongrass into pieces, and the broccoli into small pieces. Sauté the broccoli until it is still nice and crunchy. Heat 1 tablespoon of oil in a large pan or wok and fry the chicken breast until golden brown. Remove the chicken and set aside. Add another 1 tablespoon of oil to the wok. Lightly fry the onions, then add the carrots and spring onions. Fry until the onions are translucent. Now add the coconut milk, curry paste, peanut butter, bamboo shoots, ginger, cashews, raisins, and lemongrass. Cook for 5 minutes over medium heat, then add the broccoli and chicken. Now let it cook for another 4 minutes and then serve it with the rice.