Chicken curry

Ingredients for 4 servings:

• 400 g chicken breast, strips
• 400 ml coconut milk
• 1 bell pepper(s), red or yellow
• 5 carrots
• ½ bunch of spring onions
• 200 g mung bean sprouts
• 2 stalk(s) lemongrass
• 200 g broccoli
• 200 g sugar snap peas
• ½ small zucchini
• 1 lime(s), organic
• 1 piece(s) of ginger root, approx. 2 cm
• 1 small red chili pepper(s)
• 100 ml vegetable stock
• 1 tsp red curry paste
• 1 tsp curry powder
• 1 tsp honey
• e.g. salt and pepper
• 1 tbsp oil (wok)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

slightly spicy and super tasty

All of the ingredients can, of course, be varied or swapped out. There’s quite a bit of chopping to do at the beginning, but it’s worth it. I prepare everything first, and then it cooks. Peel and slice the carrots. Deseed the peppers and cut them into strips like the zucchini. Deseed the chili and slice into rings, as well as the spring onions. Now wash the lime thoroughly and then zest it. Peel and finely grate the ginger. Finally, chop the lemongrass and mash it with the back of a knife, and wash the mung beans. Since the meat is already shredded, all that’s left to do is rinse and pat it dry and season with salt and pepper. Add the oil to a wok or deep frying pan and, when it’s hot, add the meat. While the meat is searing, cook the broccoli and snow peas in boiling salted water for about 3 minutes. Now add the carrots, bell peppers, zucchini, and spring onions to the meat and fry. Then add the lemongrass, ginger, chili, and grated lime zest. Sauté everything briefly and deglaze with the vegetable stock. Now add the curry paste and curry powder, then top up with coconut milk. Simmer for about 5 minutes and finally season with honey, lime juice, and salt and pepper, if desired. I usually serve the curry with rice or fried mie noodles.