Thai Curry Hot & Spicy with Red Rice and Chicken

1 teaspoon Jamie Oliver chilli salt + 1 teaspoon Hot & Spicy seasoning (chilli + pepper + paprika from Deluxe Lidl) + 1/2 teaspoon mango curry powder in a mortar. Then cut 30 g of ginger into small pieces. Preheat oven to 180 degrees. Wash the chicken drumsticks and pat dry. Cover a baking sheet with aluminum foil, place the legs with the skin side down and rub in about 3/4 of the spice mixture, put ginger on the meat side and turn the legs, rub in the spice and salt well, drizzle with a little peanut oil. Then cook in the oven for a maximum of 1 hour. Put the last 10 minutes on the grill, 200 degrees.

Cut the vegetables into small pieces. Pour some peanut oil into the wok and sweat the onion and ginger pieces in it (1 large onion + 60 g ginger). Then stir in 1 good tablespoon of the red curry paste + 1/2 teaspoon JM chilli salt + some sea salt and stir in the peppers.

Then add the carrots, beans and spring onions and pour water over them, the vegetables should not be completely covered with water. Put the lid on the wok. After 20 minutes the vegetables are firm to the bite (I let them cook for about 10 minutes longer). - Boil water in a saucepan, season with salt and add rice.

Then put the mushrooms and coconut pulp + milk from the tin into the wok. Put some sauce (approx. 3 tablespoons) in a small bowl and mix with 1 tablespoon of peanut butter, put everything in the wok and continue to cook, depending on how soft the vegetables should be.

Then - if you want - thicken the sauce a little with mixed moonamine (max. 2 teaspoons).

Now everything is ready. Good Appetite! - The heat is just right, to match the rice and meat. - For the vegetarian / vegan variant, you can simply leave out the meat.