Vegetable chicken curry

Ingredients for 4 servings:

• 400 g chicken breast
• 1 tsp honey
• 250 g beans and/or sugar snap peas
• 1 onion(s)
• 2 carrots
• 1 head of broccoli
• 1 zucchini
• 1 jar of bamboo shoots, approx. 400 g
• 100 g mushrooms
• 1 garlic clove(s)
• 1 can coconut milk, approx. 400 ml
• possibly cream
• Thai curry paste
• some vegetable stock powder
• salt and pepper
• e.g. chili
• e.g. curry powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Cut the meat into cubes. Trim the ends of the beans and/or snow peas and remove any strings. Cut into 2-3 pieces. Quarter the mushrooms. Slice the onion into rings and the zucchini into slices. Peel the carrots and cut into thin sticks. Divide the broccoli into individual florets. Pre-cook the beans in salted water for 10-15 minutes, the carrots for about 7 minutes, the broccoli for about 5 minutes, and the snow peas for about 2-3 minutes. Stir-fry the meat in a wok until it starts to brown, then add the honey. Add the uncooked vegetables. Season with curry powder and fry everything briefly. Deglaze with the coconut milk and cream, if using, and add the remaining vegetables. Season again with salt, pepper, curry powder, Thai curry paste, and chili. Serve the curry with rice or noodles.