Thai curry with chicken

Ingredients for 4 servings:

• 400 g jasmine rice
• 400 g chicken breast
• 1 bell pepper(s)
• 100 g carrot(s)
• 300 g peas, frozen
• 1 can coconut milk, approx. 400 ml
• 3 tbsp curry paste
• 2 tsp ginger powder or fresh ginger
• 1 garlic clove(s)
• 1 tsp, crushed paprika powder, hot
• Salt
• some sesame oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

easy and quick to prepare

Cut the chicken breast into small pieces and season with 2 teaspoons of curry paste and 1 teaspoon of ginger powder or fresh ginger, and mix to combine. Immediately afterward, clean the bell pepper and slice it into fine strips, peel and grate the carrot. Heat a little sesame oil in a wok or pan and fry the chicken. After a few minutes, add the vegetables. Add the coconut milk and the remaining curry paste to the pan and simmer for about 10-15 minutes. Cook the jasmine rice according to the instructions. Season the curry with the remaining ginger powder, crushed garlic, and paprika. Add additional spices as desired. Shape the rice using a small cup and serve it on the plate with the curry. Of course, an original Thai curry is prepared a little differently. This is my style, and after many trials and errors, I like it best.