Massaman curry with chicken breast

Ingredients for 6 servings:

• 4 large jacket potatoes from the previous day
• 100 g beans, green, frozen
• 100 g peas, frozen
• 2 onions
• 3 carrots
• 2 pointed peppers, red
• 500 g chicken breast
• Coconut oil or other vegetable oil
• 2 tbsp, heaped curry paste (Massaman curry paste)
• 2 tbsp, heaped peanut butter, crunchy
• 400 ml coconut milk
• 1 tbsp fish sauce
• 2 tbsp soy sauce, light
• Sea salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

The day before, boil and peel four large potatoes with their skins on for about 15 minutes. Boil the frozen beans and peas in salted water for about 5 minutes, place them in a sieve, and rinse them with cold water. Cut the onions lengthwise into thin wedges. Quarter the carrots lengthwise and slice them. Quarter the pointed peppers lengthwise and cut them crosswise into thin strips. Dice the chicken breast and fry in coconut or other vegetable oil in a large, deep pan, seasoning with 1 teaspoon of sea salt. Then add the onions, carrots, and pointed peppers and fry them. Mix together the Massaman curry paste, peanut butter, coconut milk, fish sauce, and soy sauce and add to the chicken breast. Bring everything to a boil and simmer with the lid on for about 10 minutes. Finally, dice the jacket potatoes and add them to the curry along with the pre-cooked green beans and peas. Heat until all the ingredients are cooked. Serve the curry with cooked jasmine rice.