Summary

Ingredients

• 750 g chicken breast
• 250 g mushrooms, brown
• 3 peppers, colored
• 1 packet sprouts or 2 cans mixed Chinese vegetables
• 1 can water chestnuts
• 1 can coconut milk
• 100 ml sauce (sweet and spicy Thai sauce)
• Salt and pepper, black
• Cayenne pepper
• Curry powder
• turmeric
• 250 ml cream
• 200 g crème fraîche
• 3 tablespoon flour
• Soy sauce, dark
• sesame oil
• 500 g basmati or jasmine rice

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Instructions

1. First wash the peppers, cut them in half and remove the seeds. Cut the pods into very narrow strips. Cut the water chestnuts into slices.
2. Heat the wok, roast the paprika strips, sprouts and sliced water chestnuts in sesame oil. Fry for about 10 minutes, deglaze with soy sauce, remove from the wok and set aside. Quarter and fry the mushrooms and set aside.
3. Wash the chicken breast, pat dry and cut into small cubes. Dust with flour and fry in sesame oil for about 5 minutes, deglaze with soy sauce. The poultry should be golden yellow. Add the vegetables again and mix with the chicken.
4. Now add the coconut milk (to taste), also the Thai sauce. Season well with salt, pepper, cayenne pepper, lots of curry and turmeric. Stir in a beaker of cream and crème fraîche and heat slowly.
5. Meanwhile, prepare the rice according to the instructions on the packet. Serve the sauce with the rice and sprinkle with the quartered and fried mushrooms.