Summary

Ingredients

• 500 g chicken breast fillet (s)
• 4 spring onion (s)
• 1 small Can / s pineapple, cut into pieces
• 2 bell pepper (s)
• 50 g mun bean sprouts or bean sprouts
• 50 g flaked almonds
• 400 ml coconut milk, light
• 2 tablespoon Thai curry paste, red
• 1 tablespoon Thai curry paste, green or red
• 3 tablespoon soy sauce
• 2 tablespoon oyster sauce
• 3 tablespoon sesame oil
• 1 teaspoon, heaped curry powder
• salt and pepper
• N / A lemongrass, 1 tablespoon paste

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Instructions

1. Wash the chicken, pat dry, remove the fat. Cut the meat into strips. Mix 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 2 tablespoons of red curry paste and the chicken strips with your hands.
2. In the meantime, prepare a bowl with the chopped vegetables. Do not cut the sprouts into small pieces and store them separately.
3. Heat the wok or a high pan with oil and 1 tablespoon soy sauce and fry the meat in it. Do not stir immediately, always let fry first, otherwise there will be too much liquid. Remove the meat and set aside.
4. Burn in the green or red curry paste with a tablespoon of oil. Then roast the vegetables and flaked almonds. Add the meat. If available, stir in a tablespoon of lemongrass paste. Deglaze with the coconut milk. Season with curry and oyster sauce, add the drained pineapple pieces and simmer for 10 minutes.
5. Finally add the sprouts and let simmer briefly or pour boiling water over them first and then place on the dish. Then they stay crisp.
6. It goes well with fragrant rice, such as basmati, Thai long grain rice, or Thai noodles.
7. When I have enough time, I let the pickled meat sit in the refrigerator overnight.