Thai chicken fillet in a wok

Ingredients for 3 servings:

• 500 g chicken breast fillet(s)
• 4 spring onions
• 1 small can of pineapple, chopped
• 2 bell peppers
• 50 g mung bean sprouts or soybean sprouts
• 50 g almond flakes
• 400 ml light coconut milk
• 2 tbsp Thai curry paste, red
• 1 tbsp Thai curry paste, green or red
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 3 tbsp sesame oil
• 1 tsp, heaped curry powder
• salt and pepper
• e.g. lemongrass, 1 tbsp paste

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 45 minutes

With vegetable pineapple bean sprouts and curry pastes

Wash the chicken, pat dry, and remove any fat. Cut the meat into strips. Mix 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 2 tablespoons of red curry paste, and the chicken strips thoroughly with your hands, then cover and let marinate for about an hour. In the meantime, prepare small bowls with the chopped vegetables. Do not chop the sprouts; keep them separate. Heat a wok or a deep frying pan with oil and 1 tablespoon of soy sauce and fry the meat. Do not stir immediately; always let it brown first, otherwise too much liquid will be released. Remove the meat and set aside. Burn the green or red curry paste with 1 tablespoon of oil. Then toast the vegetables and flaked almonds. Add the meat. If using, stir in 1 tablespoon of lemongrass paste. Deglaze with the coconut milk. Season with curry and oyster sauce, add the drained pineapple pieces, and simmer for 10 minutes. Finally, add the sprouts and simmer briefly, or pour boiling water over them first and then place them on the dish. This keeps them crispy. They go well with fragrant rice, such as basmati rice, Thai long-grain rice, or Thai noodles. If I have enough time, I let the marinated meat marinate overnight in the refrigerator.