Chicken curry with coconut milk

Ingredients for 4 servings:

• ½ kg chicken breasts, cut into strips (approx. finger-thick)
• Oil (sesame oil), for frying
• 2 cloves garlic, finely chopped
• 1 tbsp ginger, fresh, finely chopped
• 1 bunch of spring onions
• ½ zucchini, small
• 2 carrots
• 4 chili peppers, fresh red
• 1 can coconut milk
• 3 tbsp fish sauce
• 1 tsp curry paste, red
• 2 tbsp curry
• Soy sauce
• Cornstarch, as needed
• cardamom
• salt and pepper
• Sugar
• Five-spice powder

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Brown the chicken breast all over in sesame oil, season with pepper, deglaze with soy sauce and a little white wine, and remove from the pan. Slice the spring onions into rings (separate the white and green parts), lightly fry the white rings with the garlic and ginger, add the curry powder, and fry briefly. Pour in the coconut milk and a little water. Add the zucchini, carrots, and chilies; sauté. Season with curry paste, fish sauce, soy sauce, pepper, sugar, cardamom, five-spice powder, and a little salt, if desired. Add the meat to the sauce and let it simmer for about 10 minutes. Mix the cornstarch with cold water to thicken the sauce. This goes wonderfully with basmati or jasmine rice or Chinese egg noodles. It also tastes delicious reheated.