Thai dish: Chicken breast fillet with various vegetables and basmati rice

Ingredients for 4 servings:

• 700 g chicken breast fillet(s)
• 3 tbsp soy sauce
• 2 tsp sambal oelek
• 5 tbsp oil
• 1 handful of pea pods
• 2 small carrots
• 2 jars of mushrooms, sliced
• 1 jar bamboo shoot(s)
• 1 red bell pepper(s)
• 2 cans coconut milk, creamy
• 3 tbsp red curry paste
• 2 tbsp lemongrass, crushed in a mortar
• 1 small chili pepper(s)
• salt and pepper
• Paprika powder
• garlic powder
• 2 cups rice
• 4 cups water

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

in a spicy coconut milk sauce

First, cut the meat into bite-sized pieces and marinate (I usually leave it in the marinade for 2 hours, but less is fine). Mix the marinade ingredients well, then toss the meat in the marinade and leave it in the marinade until ready to use. Clean and finely chop the vegetables (cut the bell peppers into strips, leave the pea pods whole, and cut the carrots into small strips). Remove the meat from the marinade, fry, and season with salt, pepper, paprika, and garlic powder. When the meat is light brown all over, add the vegetables (bell peppers, pea pods, and carrots). Sauté everything for about 5 minutes until crisp. Then add the mushrooms. Now mix in about 1 tablespoon of the red curry paste and then deglaze with the coconut milk. Season to taste with more curry paste and lemongrass. Add the bamboo shoots and let the whole thing simmer for a while. Then finely chop the chili pepper and season to taste. Simmer for about 10-12 minutes. In the meantime, cook the rice. This can be varied, of course, depending on how spicy the curry paste is and the vegetables you use.