Spicy Thai chicken curry with vegetables

Ingredients for 4 servings:

• 800 g chicken breast fillet(s), cut into not too small cubes
• 2 tbsp oil
• 1 tbsp, grated curry paste, red spicy Thai curry paste
• 3 carrots, halved lengthwise and thinly sliced
• 2 bell peppers, red and yellow, roughly diced
• 1 handful of frozen vegetables, smaller pieces (e.g. beans, snow peas, peas)
• 400 ml coconut milk
• 300 ml chicken broth, well seasoned
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp, heaped sugar, brown
• 3 tbsp flour, for binding
• 100 ml cream (UHT cream), for binding, optional
• Sambal Oelek and/or brown sugar to taste
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 6 hours; Total time approx. 6 hours 30 minutes

a recipe for a 3.5 L. Crock Pot / Slowcooker

Prepare the vegetables and place them in the ceramic pot. Then, in a non-stick pan, briefly sear the meat cubes on all sides in hot oil. Let them cool slightly, season lightly with salt and pepper, and add them to the crock pot. Mix the contents of the pot together. Lightly sauté the red curry in the remaining frying fat. As soon as it starts to smell, remove the pan from the heat immediately. Add the coconut milk, chicken broth, soy sauce, fish sauce, and brown sugar to the pan and mix everything well. Finally, pour the lukewarm sauce over the ingredients in the crock pot. The cooking time is approximately 4 hours on HIGH or 5-6 hours on MEDIUM. Thirty to 60 minutes before the end of the cooking time, you can thicken the dish. To do this, mix 3 tablespoons of flour with a little water (or long-life cream, if you prefer it creamier) in a cup until as lump-free as possible. Add this mixture to the pot and mix everything well. Once the chicken curry is thickened to your liking, season to taste and serve. Rice makes a great accompaniment. Tip: The red curry paste is available in various spice levels. If you don’t like the heat or aren’t sure how to handle it, try using a little less!