Spicy vegetable chicken curry

Ingredients for 4 servings:

• 250 g chicken breast fillet(s)
• 2 carrots
• 1 bell pepper(s), yellow or orange
• 200 g sugar snap peas
• 1 bunch of spring onions
• 1 can coconut milk
• 1 tbsp curry paste, red
• 1 small chili pepper(s), red, optional
• 1 piece(s) ginger, hazelnut-sized
• ¼ tsp fish sauce
• Salt
• Sugar
• 1 tbsp oil
• possibly water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Remove any fat and tendons from the chicken breast fillet, if necessary, and cut into thin strips. Trim the carrots and cut into julienne strips approximately 5 cm long. Wash the bell peppers and cut into 1 cm cubes. Slice the spring onions into thin rings and finely chop the ginger. Heat the oil in a wok or large frying pan and fry the carrot strips vigorously for 2-3 minutes. Then add the chicken and fry. Once it has browned, add the curry paste and ginger and fry briefly. Add the diced bell peppers and snow peas and fry for another 2-3 minutes, then deglaze with the coconut milk, bring to a boil, and simmer for a few minutes. If you prefer more sauce, add a little more water. Season to taste with salt, a pinch of sugar, and a few drops of fish sauce. If you like it spicier (like us), slice a small red chili into thin rings and add it. Serve with basmati rice. If you prefer meat-free meals, simply leave out the chicken – the curry is so aromatic that you can easily do without the meat.