Krissi's red Thai curry

Ingredients for 6 servings:

• 600 g chicken breast fillet(s)
• 300 g carrot(s)
• 200 g mushrooms
• 2 large onions
• 2 bell peppers, red and yellow
• 1 chili pepper(s)
• 600 ml coconut milk
• 3 tbsp, heaped Thai curry paste, red
• 1 tbsp, heaped peanut butter or peanut butter
• 1 tbsp soy sauce
• n. B. Rice vinegar with lemongrass note
• 2 tbsp coconut oil
• 6 servings of rice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

with chicken breast, mushrooms and vegetables

First, cut the onions into large rings, the carrots into thick slices, the bell peppers into strips, and the mushrooms into slices. Then cut the chicken into bite-sized pieces. Heat the coconut oil in a wok and fry the meat and onions. Once the meat is cooked through, add the remaining vegetables and fry briefly. Next, deglaze with the coconut milk, add the curry paste, peanut butter, and soy sauce, and mix everything well. I always add 1 tablespoon of lemongrass rice vinegar. If you don’t like it too spicy, chop the chili pepper and add it at the end. Let everything simmer for a bit and serve with rice.