Chicken with Green Vegetables

Ingredients

• 150 g peas (frozen)
• 150 g green beans
• 2 handfuls mixed herbs (e.g. mint, parsley, coriander leaves)
• 2 Spring Onions
• 150 g broccoli
• 1 small zucchini
• 200 ml coconut milk
• 1 tbsp green curry paste
• 0.5 stick cinnamon
• 1 lime leaf
• 200 ml vegetable broth
• 600 g Chicken breast fillet
• 1 red chili pepper
• 2 tbsp light sesame oil
• Salt
• Pepper (freshly ground)
• 1 Lime (juice)
• 1 tbsp soy sauce

Instructions

1. 1.

   Let the peas thaw. Wash, trim and cut the beans into about 3 cm pieces. Rinse and finely chop the herbs after rinsing. Slice the spring onions into thin rings. Cut broccoli into small florets. Trim ends of zucchini and slice thinly.

2. 2.

   Remove 1-2 tbsp of the thick mixture from the coconut milk and add to a hot wok or pan. Briefly fry in the curry paste. Add cinnamon stick and lime leaf, then pour in remaining coconut milk and broth. Add beans and simmer 1-2 minutes. Then add broccoli, zucchini and spring onions and cook for about 5 more minutes. Finally stir in peas and cook another 1-2 minutes.

3. 3.

   Season the curry sauce with lime juice and soy sauce. Mix chicken with herbs into the curry sauce, taste again and sprinkle with coarse pepper. Serve chicken with green vegetables.