Coconut Chicken Curry with Vegetables
Rinse meat, pat dry, cut into large cubes. Season with salt, pepper and cayenne pepper. Heat the oil and brown the meat in portions, stirring frequently, 10 minutes. Remove and keep warm. Sauté carrots and peppers in a small amount of oil. Rinse spring onions, cut off ends, cut into rings and add along with the nuts. Add coconut milk and chicken stock and simmer.
Add sprouts and meat, curry and turmeric. Mix until combined, season with salt and pepper and serve.