Chicken with vegetables in peanut sauce

Ingredients for 4 servings:

• 800 g chicken breast
• 2 bell peppers
• 2 large carrots
• 1 bunch of spring onions
• 800 ml coconut milk, with a high coconut content
• 2 tbsp red curry paste
• 1 tsp paste (lemongrass)
• 2 tsp peanut butter
• 1 tsp brown sugar
• 1 egg(s)
• tsp cornstarch
• 10 tbsp soy sauce, or teriyaki sauce
• 3 small garlic cloves
• 1 piece(s) ginger root, approx. 3-4 cm, thumb thick
• 2 handfuls of beans, green, fresh or frozen
• Oil (peanut)

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

Wash and dry the meat, then cut into small pieces and place in a bowl. Finely chop about 2/3 of the peeled ginger and one garlic clove (only if using soy sauce, not with teriyaki sauce). Add the egg, starch, soy sauce, ginger, and garlic to the meat, mix thoroughly, and refrigerate. While the meat is marinating, heat about 2-3 tablespoons of peanut oil in a saucepan for the sauce, finely chop the second garlic clove, and fry it with the curry paste. Deglaze with the coconut milk, add the peanut butter, and sugar. Bring to a boil briefly and set aside. Wash and trim the vegetables. Dice the bell pepper, halve and then slice the carrot, and cut the fresh beans into 3 cm pieces. Finely chop the garlic. Cut the spring onions into 0.5 cm thick rings. It’s best to fry the meat in a wok or a large, deep frying pan in 2-3 teaspoons of peanut oil. Then fry the vegetables. About 5 minutes later, when the vegetables still have a good bite, deglaze with the sauce and simmer for another 2-3 minutes. Turn off the heat, add the lemongrass paste, but don’t let it cook, and let it simmer for 1-2 minutes. Serve with rice.