Red Thai curry

Ingredients for 8 servings:

• 600 g chicken breast
• 2 bell peppers, red and green
• 6 mushrooms
• 200 g sugar snap peas
• 300 g potatoes
• 1 handful of peanuts
• 1 jar bamboo shoot(s)
• 2 cans coconut milk
• 3 carrots
• ½ jar soy sprouts
• 1 onion(s)
• 1 jar curry paste, red
• salt and pepper
• curry powder

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Clean the chicken breast and cut into thin strips. Peel the carrots and potatoes, slice the carrots, and dice the potatoes. Cook the potatoes until al dente. Clean half each of the red and green bell peppers and cut into thin strips. Quarter the mushrooms. Halve the snow peas diagonally. Roughly dice the onion. Sieve the bamboo shoots and bean sprouts. Lightly fry the chicken breast until cooked through, but not browned. Add the vegetables. Add the coconut milk and red curry paste, cook until al dente, and season to taste.