Asian curry chicken

Ingredients for 4 servings:

• 400 g chicken breast fillet(s)
• 300 g broccoli
• 200 g beans (green beans), fresh or frozen
• salt water
• 150 g carrot(s)
• 1 red bell pepper(s)
• ½ bunch of spring onions
• ½ jar bamboo shoots
• 50 g coconut cream, concentrated
• 300 ml Cremefine with 7% fat or
• sweet cream
• 1 tsp, grated curry paste, red
• Soy sauce
• Curry powder, red
• Curry powder, yellow
• 4 tbsp sesame oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with lots of vegetables

Dice the chicken breast fillet into bite-sized pieces. Combine the coconut cream, curry paste, 1 tablespoon sesame oil, 1 tablespoon soy sauce, 1/2 teaspoon red curry, and 1/2 teaspoon yellow curry in a plastic bag. Then add the meat, mix well, and marinate for 15 minutes. Meanwhile, cut the beans in half and cook in salted water until al dente (if using frozen beans, pre-cooking is not necessary). Cut the remaining vegetables into bite-sized pieces. Heat 3 tablespoons of sesame oil in a pan and fry the marinated meat until light brown. Add the broccoli and carrots and fry for 3 minutes. Then add the remaining vegetables to the pan and fry for another 2 minutes. While frying, season with soy sauce, red curry, and yellow curry, if desired, then add the cream and simmer for another 10 minutes. I recommend serving with jasmine rice. I use a mix of yellow and red curry because the red is too spicy for me in this amount and the yellow is too mild. If you prefer it spicy, you can omit the yellow curry and use only the red curry, and vice versa. The red curry paste is also quite spicy; there are certainly milder pastes available for those who prefer something milder. If you prefer a more coconutty flavor, you can replace some of the cream with coconut milk.