Summary

Ingredients

• 300 g chicken breast fillet (s)
• 200 g carrot (s)
• 1 bunch spring onion (s)
• 2 cloves garlic
• 1 can coconut milk, a little less
• 3 tablespoon soy sauce
• 2 tablespoon curry
• 1 teaspoon sugar
• 0.5 can ½ corn

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Instructions

1. Cut the chicken breast into bite-sized pieces, cut the carrots and spring onions into strips, peel the garlic, chop finely, season with salt. Sear the chicken in a wok or deep pan, add the garlic after approx. 3 minutes, add the carrots, fry for another 3 minutes, add spring onions and corn and then dust with curry for another 2-3 minutes, stir, whisk coconut milk, soy sauce + sugar and pour over Pour, stir well, let reduce for a short time (approx. 2 minutes).
2. Danger:
3. the vegetables should still have bite.
4. Thai tastes good too. Fragrant rice.