Chicken with vegetables in coconut sauce

Ingredients for 4 servings:

• 120 g carrot(s)
• 1 stalk(s) leek
• 1 red bell pepper(s)
• 500 g chicken breast fillet(s)
• 1 lime(s)
• 1 tbsp sesame oil
• 1 tsp ginger powder
• ½ tsp turmeric
• ¼ tsp cayenne pepper
• Salt
• Pepper, colored, from the mill
• 1 can coconut milk
• 100 ml vegetable stock or chicken stock
• 3 tbsp crème fraîche

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and wash the carrots. Trim and wash the leeks and bell peppers. Wash the chicken breast fillets and pat dry. Squeeze the lime. Finely slice the vegetables and cut the chicken breast fillets into strips. Heat sesame oil in a wok. Stir-fry the meat over high heat. Add the ginger, turmeric, cayenne pepper, and a little salt and pepper. Briefly fry the spices over medium heat. Add the carrots, coconut milk, and stock. Bring everything to a boil. Stir in the crème fraîche. Add the leek and bell pepper strips. Simmer together for about 7 minutes. Season to taste with about 3 tablespoons of lime juice, a little salt, pepper, and cayenne pepper.