Red Thai curry with chicken

Ingredients for 3 servings:

• 3 carrots, cut into strips
• 1 Chinese cabbage
• 2 peppers, diced
• 500 g chicken
• 1 jar soy sprouts
• 1 jar bamboo shoot(s)
• 1 can coconut milk
• 1 cup of cream
• Sugar or sweetener
• salt and pepper
• Paprika powder
• garlic powder
• curry powder
• 3 tsp curry paste, red, more if needed

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 15 minutes

First, I chop the Chinese cabbage into small pieces and place it in a tea towel. Then, I salt it all and cover it to drain for half an hour. Meanwhile, I chop the meat. Next, I fry 3-4 teaspoons (more or less depending on how spicy you want it) of red curry paste in a wok or pan to develop the heat and flavor. Then, I add the chicken and sear it well. Once the meat is well seared, remove it from the wok or pan. Next, I sauté the carrots, bell peppers, and bamboo shoots, then add the bean sprouts and sear the whole thing for a bit, but the vegetables should still be crunchy. Then, I add the seared chicken and the Chinese cabbage. Stir everything briefly again and add the coconut milk and cream. If desired, I add 1-2 tablespoons of sugar. Not too much at first, as I prefer to taste it again after seasoning. Now season to taste with salt, pepper, paprika, garlic powder, and curry powder, and a little more sugar if desired. Let the whole thing simmer for 5-10 minutes.