Asian curry mix with rice

Ingredients for 4 servings:

• 3 chicken breast fillets
• 3 tbsp coconut oil for frying
• 3 tbsp curry powder
• 6 carrots
• 150 g mushrooms, brown
• 1 leek(s)
• 2 stalk(s) spring onion(s)
• 3 bags of basmati rice (125 g each)
• 1 tsp red curry paste
• 3 cloves garlic
• 1 piece(s) ginger
• 1 jar soybean sprouts
• 150 g peas, frozen
• 2 small cans of coconut milk (400 ml each)
• 2 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp garam masala
• 2 tbsp turmeric powder
• ½ tsp cumin powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Cut the chicken breast fillets into strips and fry them in coconut oil. After turning them over for the first time, sprinkle 2 tablespoons of curry powder over them and fry them with the rest. In the meantime, clean and slice the carrots, mushrooms, leek, and spring onions. Bring the water to a boil and prepare the rice according to the package instructions. Then remove the chicken strips from the pan, add more coconut oil to the pan, and fry the chopped vegetables with the curry paste. In the meantime, peel and press the garlic and peel and chop the ginger, adding both to the pan. Strain the soybean sprouts and add them to the pan along with the peas. Add two cans of coconut milk and bring to a boil briefly. Season with peanut butter, soy sauce, sesame oil, garam masala, turmeric, the remaining curry powder, and cumin. Preparation takes 1 hour. If you have more than two hands, it can go faster.