Chicken curry

Ingredients for 2 servings:

• 200 g chicken breast fillet(s)
• 1 leek(s)
• 3 carrots
• 2 bell peppers, red and yellow
• 100 g mung bean sprouts
• 1 can of coconut milk (approx. 400 ml)
• 2 packs of coconut cream (50 g each)
• 1 jar bamboo shoots (approx. 400 ml), well drained
• Curry paste, red
• Sambal Oelek
• salt and pepper
• some oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Thai

Cut the chicken breast into 1 x 1 cm cubes. Cut the carrots and leeks into strips, and cut the bell peppers into diamond shapes. Heat the oil in a wok or large frying pan and sear the meat. Next, add the leeks, carrots, and bell peppers and fry briefly. Add the coconut cream and toast everything together. Deglaze with a splash of water, reduce, then add the bamboo shoots, mung bean sprouts, and coconut milk and bring to a boil. Season with sambal oelek, red curry paste, salt, and pepper. Serve with rice.