Spicy Chicken Thai Style

Cook basmati rice according to package directions.

Strain the mung bean sprouts. Cut the bell bell pepper into strips. Peel the garlic and chop finely. Cut the chicken into strips and coat in flour.

Heat oil and fry the meat in it until hot. Add garlic and paprika and fry until hot. Remove from heat. Add honey, soy sauce, curry paste and curry powder and let the mixture thicken briefly. Then deglaze with coconut milk and add the mung bean sprouts. Simmer gently on low heat for about 5 minutes.

Season the meat and vegetable mixture with salt and serve with basmati rice.

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