Matsaman curry soup my way

Ingredients for 3 servings:

• 3 cans of creamy coconut milk (400 ml each)
• 4 m.-sized potatoes
• 50 g curry paste (Matsaman)
• 2 tsp crunchy peanut butter
• 400 g chicken breast
• 250 g shrimp(s)
• 2 small bell peppers, red and green
• 1 large carrot(s)
• 5 cardamom pods, including the seeds, ground
• 1 small zucchini
• Salt
• 4 cloves garlic

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Clean and wash all ingredients if necessary, and chop them into small pieces so they’re easy to eat with a spoon. Then pour the coconut milk into a sufficiently large pot, add the matsaman paste and peanut butter with the ground cardamom, mix well, and bring to a boil so the paste dissolves. Then add the potatoes and simmer gently. After about 10 minutes, add the carrots, bell peppers, and garlic. After another 5 minutes, add the meat, shrimp, and zucchini. Simmer for another 5 minutes and season with salt.