Colorful chicken curry

Ingredients for 2 servings:

• 230 g chicken breast fillet(s)
• ½ red bell pepper(s)
• ½ bell pepper(s), yellow
• ½ small zucchini
• 3 spring onions
• 1 jar mung bean sprouts
• 1 jar bamboo shoot(s)
• 100 ml coconut milk
• 1 tsp red curry paste
• 1 tsp vegetable oil
• Soy sauce
• curry powder
• Salt
• pepper
• coriander

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

WW-suitable and so delicious

Rinse and pat dry the chicken breast fillet. Cut into strips. Wash the bell peppers and cut into thin strips. Halve the zucchini lengthwise and cut into thin slices. Slice the spring onions into rings. Heat oil in a non-stick pan. Add the chicken and fry until crispy. Add the bell peppers, spring onions, and zucchini. Sauté for about 4 minutes. Add the curry paste and a little soy sauce, and a little water if needed. Simmer for a few more minutes. Add the well-drained mung beans and bamboo shoots. Deglaze with coconut milk. Season to taste with curry, soy sauce, and other spices. Carefully add cilantro (1 pinch). Serve with rice.