- 2 Carrots
- Bell pepper (1 red and yellow)
- 175 grams small Zucchini
- 1 Red Chile pepper
- 2 Garlic cloves
- 1 fresh Ginger root (about 2 cm large piece)
- 2 Chicken breasts (skinless, boneless)
- 1 tablespoon Sunflower oil
- 450 milliliters Coconut milk (Unsweetened, canned)
- 175 grams peeled Shrimp (ready to cook)
- ½ bunch Scallions
Peel carrots and cut lengthwise with a vegetable peeler into thin slices.
Rinse bell peppers, cut into quarters, remove seeds, remove ribs, rinse and cut crosswise into thin strips.
Rinse zucchini and cut diagonally into thin slices.
Cut chile pepper lengthwise, remove seeds, remove ribs, rinse and chop finely.
Peel garlic and chop finely.
Peel ginger and chop finely.
Cut chicken crosswise into thin slices.
Heat a wok or a large frying pan, add the oil and quickly fry the chicken on all sides while stirring. Remove and set aside. Add garlic, chile pepper and ginger and stir-fry for about 1 minute. Add the coconut milk and carrots, bring to a boil, reduce heat and simmer for about 2 minutes. Then add the chicken along with the bell peppers and zucchini. Simmer for another 5 minutes, then stir in the shrimp and cook for 2 minutes. Garnish with the scallions and serve with rice, if desired.