Coconut curry with poultry

Ingredients for 6 servings:

• 600 g chicken breast fillet(s) or turkey breast fillet
• 1 large onion(s)
• Garlic clove(s)
• 1 small head of Chinese cabbage
• 2 small red bell peppers
• 4 large carrots
• 1 can coconut milk
• 1 tbsp curry powder
• 6 tbsp soy sauce
• ¼ liter vegetable broth
• salt and pepper
• Paprika powder, hot
• Coriander powder
• cornstarch
• oil

Instructions

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

It also works without meat!

Cut the meat into thin strips and marinate in the soy sauce for about 20 minutes. Cut the carrots and bell peppers into bite-sized pieces, and the Chinese cabbage into fine strips. Dice the onions and garlic. Heat the oil in a wok until very hot and fry the meat briefly, bit by bit. Remove and set aside. Fry the onions and garlic in the remaining oil until golden brown, then add the carrots and bell peppers and toss briefly. Add the curry powder and fry briefly. Then add the coconut milk and stock, bring to a boil, then reduce the heat and season to taste with pepper, salt, paprika powder and coriander. For a finishing touch, you can also add a little more soy sauce. Thicken with cornstarch dissolved in cold water and let it boil briefly. Finally, add the fried meat and the chopped Chinese cabbage. Cover, turn off the heat and let it stand for 10 minutes. Basmati or Thai rice is best served as a side dish. If you leave out the meat, you can also make vegetarians happy. Just add a few more vegetables and everyone will still enjoy it.