Thai chicken curry

Ingredients for 2 servings:

• 2 chicken breast fillets, cut into pieces
• 2 tsp oil (sesame oil)
• 3 tbsp soy sauce
• 2 carrots (cut into thin slices)
• 1 bunch of spring onions (cut into 3 cm long pieces, halve)
• 1 stalk of lemongrass (chop the bottom 5 cm very finely)
• 100 g sugar snap peas (split diagonally)
• 1 pepper(s), red (cut into strips)
• 100 g sprouts (mung bean sprouts, from a jar or fresh)
• 100 g bamboo shoots (from the jar, drain well)
• 1 ½ tsp curry paste (green, yellow or red)
• 200 ml coconut milk
• ½ bunch coriander leaves, roughly chopped
• ½ bunch basil (Thai basil), leaves roughly chopped
• ½ cup(s) rice (fragrant rice)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

WW: 7 Points

Clean the chicken breast fillets and marinate for 30 minutes. Wash the fragrant rice until the water runs clear, add twice the amount of salted water to a boil, cover, and simmer for 20 minutes. Remove from the heat, cover, and let stand for 10 minutes. Stir before serving. Brown the meat with the marinade in a wok, add the carrots, spring onions, lemongrass, and bell peppers, and fry. Add the bell peppers, snow peas, and sprouts and fry until all the vegetables are still quite crunchy. In a cup, mix a little coconut milk with the curry paste—use a little less than planned, otherwise it will be a bit too spicy for European palates! Green curry is the hottest; yellow curry goes well with chicken. Add the chopped herbs and bring to a boil. If the marinade or seasoning is too boring for you, fish sauce, rice or plum wine, and balsamic vinegar will enhance the marinade. You can also add a thumb-sized piece of ginger or galangal and simmer a few kaffir lime leaves! It also tastes good without sprouts, using baby corn. The meat can be replaced with 250g of tofu (squeeze it dry a bit before marinating).