Chicken and coconut curry

Ingredients for 4 servings:

• 400 g chicken strips
• 1 red bell pepper(s)
• 1 eggplant(s)
• 200 g green beans
• 1 package of Pak Choi, that is 4 small
• 1 tbsp teriyaki sauce
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp curry paste
• 250 ml coconut milk
• basil
• pepper
• e.g. milk
• some oil, e.g. hazelnut oil

Instructions

Working time approx. 15 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 20 minutes; Total time approx. 5 hours 35 minutes

with beans and eggplant

Mix the sauces and marinate the meat a few hours in advance. Deseed and dice the bell pepper. Slice the eggplant. Trim the ends of the beans. Tear the bok choy into small pieces, wash it, and trim the bottom ends as well. Now fry the meat thoroughly and set aside on a plate. Add the bell pepper, beans, and eggplant to the wok with a little oil, add the coconut milk and curry paste, and cook for 10-15 minutes. Stir occasionally. Season with basil and pepper. If you prefer more liquid, you can dilute with milk. Add the meat and bok choy and bring to a boil briefly until the salad is tender. Serve with rice, of course. I was inspired by the Asian restaurant “Noosou” for this recipe, as I always loved eating there, but unfortunately, after moving, there is no longer one nearby.