Chicken curry with colorful vegetables from the wok

Ingredients for 4 servings:

• 500 g chicken breast
• 2 tsp, heaped curry paste, red
• 1 jar mung bean seedlings, approx. 175 g drained weight
• 2 m.-large carrot(s)
• 1 small zucchini
• 5 m.-large mushrooms, brown
• 1 m.-large bell pepper(s), red
• 5 m.-large spring onion(s)
• 1 small pepper, alternatively some ginger root
• 2 garlic cloves
• 2 tbsp kebab manis
• 400 ml coconut milk
• n. B. Salt and pepper, from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash the chicken, pat dry, and cut into bite-sized cubes. Wash the vegetables. Peel the carrots and grate them into sticks, just like the zucchini. Slice the mushrooms. Dice the bell peppers and slice the spring onions and chili peppers into thin rings. Finely chop the garlic. First, heat the wok with just the red curry paste. Stir-fry the chicken in the wok. Once the chicken has browned, add all the chopped vegetables and garlic and sauté. A little later, add the mung bean sprouts. Deglaze with the coconut milk and season with soy sauce. Simmer everything for about 10 minutes, then season with salt and ground pepper to taste. We serve this with long-grain and wild rice.