Wok Vegetables with Chicken and Coconut Milk

Summary

Ingredients

• 1 zucchini
• 1 red pepper (s)
• 200 g mushrooms, brown
• 150 g chicken breast
• 1 can coconut milk
• 2 teaspoon curry paste, red
• 3 leaves Thai basil
• 2 teaspoons chilli flakes, or 1 chilli pepper
• 2 teaspoons sesame oil
• 0.5 ½ bunch spring onion (s)
• 1 carrot (s)
• salt and pepper

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Instructions

1. Wash the zucchini, carrot and bell pepper and cut into thin, bite-sized strips. Clean the mushrooms and cut them in slices. Wash the spring onions and cut into rings. The green can be cut into longer sticks and later used as a garnish. Wash the chicken breast, dab and cut into slices as well.
2. Heat the sesame oil in a wok and fry the spring onions in it. Add the meat and fry until crispy, remove from the wok and set aside. Now gradually fry the vegetables until the desired firmness is achieved. Add the meat again, season with chilli flakes or the chilli pepper cut into rings. Add the coconut milk and heat over medium heat. Add curry paste and mix everything well. Season with salt and pepper if necessary. Wash the Thai basil and pluck the food.
3. Rice goes very well with it, but also fried noodles.
4. Tip:
5. If you want, you can of course add bamboo shoots or sugar snap peas. It also tastes good with fish instead of meat. Garlic can also do no harm if you like a lot, because it is already contained in the curry paste. Also be careful with the Thai basil, because it doesn`t taste like our basil, which is known here, but has a slight aniseed or fennel note, which not everyone likes.