Thai-Style Vegetable Chicken Stir-Fry

Ingredients

• 2 onions
• 1 pak choi
• 2 red bell peppers
• 2 red chilies
• 300 g chicken breast fillet
• 300 g squid tubes
• 2 tbsp sesame oil
• 1 tbsp yellow Thai curry paste
• 100 ml poultry broth
• 3 tbsp dark soy sauce
• 2 tbsp fish sauce
• Salt
• black pepper (ground)
• 2 tbsp freshly chopped coriander leaves
• 200 g basmati rice

Instructions

1. 1.

   Peel the onions, halve them and slice into strips. Wash, trim, and slice the pak choi and bell peppers into strips. Rinse and slice the chilies into rings. Pat the chicken breasts and squid tubes dry, then cut the chicken into strips. Score the squid surface in a diamond pattern and cut into pieces.

2. 2.

   Heat sesame oil in a wok or large skillet and stir-fry the chicken and squid with the curry paste until browned, then remove. Sauté the vegetables in the remaining oil, deglaze with broth, and simmer for about 5 minutes. Return the chicken and squid to the pan, heat through, adding more broth if needed, and season with soy sauce, fish sauce, salt, and pepper.

3. 3.

   Fold in the coriander leaves and serve hot over basmati rice as desired.