Red curry from the wok

Ingredients for 4 servings:

• 600 g pork schnitzel, turkey schnitzel or chicken breast fillet
• 2 bell peppers, red
• 2 zucchinis
• 300 g mushrooms
• 150 g soy sprouts
• 1 bunch of spring onions
• 1 can coconut milk
• 2 tsp curry paste, red
• 1 piece(s) ginger
• Soy sauce, salty
• Oil (rapeseed oil or nut oil), good quality
• 2 ½ cup(s) Basmati, possibly mixed with wild rice
• Water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cut the meat into strips, marinate with 4 tablespoons of soy sauce, and set aside. Cut the bell pepper into small pieces, the zucchini into half slices, and the mushrooms into slices (keep everything separate). Cut the leek into small rolls with scissors, and cut the white ends into quarters. Boil water for the rice. Once the rice is in the water, start with the curry. Add a little oil to the wok, add the meat and marinade, and brown lightly. Add 2 teaspoons of red curry paste, the white spring onion pieces, and the bell pepper. Sauté briefly, then add the zucchini and mushrooms one after the other. Season with soy sauce, and finally add the bean sprouts and spring onion rolls. Then add about 1/2 a can of coconut milk, grate over some ginger, and season with soy sauce (or sweetener if you have it), a little more curry paste, and coconut milk to taste. Be careful not to overcook the vegetables. When the rice is ready (after about 20 minutes), the curry should also be ready.