UTees spicy wok-fried chicken

Ingredients for 4 servings:

• 600 g chicken breasts
• 1 tsp pepper, green, preferably fresh, but pickled is also ok
• Turmeric and Chinese spice
• Coriander, ground
• 1 tsp fish sauce
• 1 tsp oyster sauce
• 1 dash of soy sauce
• 6 tsp oil (sesame oil)
• 300 g carrot(s)
• 200 g cauliflower
• 1 red bell pepper(s)
• 1 bell pepper(s) (pointed pepper), Turkish, red
• 1 bunch of spring onions
• 4 m.-sized onion(s)
• 1 piece(s) ginger, table tennis ball size
• 1 piece(s) Galangal, table tennis ball size
• 2 cloves garlic
• 1 cup vegetables (Chinese vegetables, frozen)
• 3 chili peppers, red, yellow, green
• 1 tbsp mustard seeds
• 4 tbsp olive oil
• 1 tbsp curry paste, red (Thai)
• 1 stalk of lemongrass
• fish sauce
• Curry leaves (Thai)
• turmeric
• oyster sauce
• Basil (Thai)
• Sambal Oelek and Chinese spice
• Soy sauce
• black pepper
• 425 g coconut milk

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Stir-fried in a wok with lots of vegetables and seasoned quite hot

Cut the meat into strips and marinate for a few hours in the ingredients mentioned above the carrots. Cut the vegetables into thin, approximately euro-sized slices. Heat the olive oil in a wok and briefly fry the mustard seeds (careful, they jump). When they jump, briefly toast the Thai curry paste (the exact amount depends on your personal preference). Sear the meat until crispy. When it’s cooked, keep warm in the oven. Add a little more oil to the wok and stir-fry the vegetables. Add the lemongrass and the spices mentioned above. When it’s almost cooked (but should still have some bite), add the meat back in, season to taste, and add the coconut milk. Serve. This goes best with sticky jasmine rice.