Green Thai curry with rice noodles and vegetables

Ingredients for 4 servings:

• 2 tbsp sesame oil
• 2 shallots
• 2 garlic cloves
• 1 piece(s) ginger, thumb-sized
• ½ jar curry paste, green
• 400 ml coconut milk
• 400 g chicken breast fillet(s)
• 250 g noodles (rice noodles) from the Asian market
• 500 ml vegetable stock
• 4 carrots
• 1 zucchini
• 4 mushrooms
• 1 pack of sugar snap peas
• 6 cocktail tomatoes
• salt and pepper

Instructions

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

Soak the rice noodles in water for 10 minutes (see package instructions). Finely chop the shallots, garlic, and ginger. Finely chop the carrots, zucchini, and mushrooms. Trim the ends of the snow peas and halve the cherry tomatoes. Sauté the shallots, garlic, and ginger in sesame oil. Cut the meat into strips and fry with it. Once cooked, remove everything from the pan. Add the green curry paste to the still-hot pan, add a dash of vegetable stock, and stir. Once the curry paste has dissolved, add the coconut milk and stir everything into a creamy sauce. Add the carrots and zucchini and simmer for 5 minutes. Then add the mushrooms, snow peas, and rice noodles. Deglaze the pan occasionally with vegetable stock, as the liquid evaporates quickly. Return the meat to the pan, let it simmer for another 5 minutes, and then add the cherry tomatoes. Season with salt and pepper.