Ginger – Coconut – Chicken

Ingredients for 2 servings:

• 20 g fresh ginger
• 50 g mushrooms (shiitake mushrooms)
• ½ red bell pepper(s)
• 200 g chicken breast fillet(s)
• 100 g bamboo shoots
• 2 tbsp oil
• 1 tsp curry powder, hot
• 200 ml coconut milk
• 1 tbsp coriander leaves
• salt and pepper

Instructions

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

Peel and finely grate the ginger. Twist off the stems of the shiitake mushrooms and halve the caps. Deseed and finely dice the bell pepper. Slice the chicken breast fillet. Drain the bamboo shoots in a sieve. Heat 2 tablespoons of oil in a wok. Sear the chicken fillet over high heat. Add the ginger, mushrooms, and diced bell pepper to the wok and stir-fry for 1 minute. Sprinkle with curry powder. Add the coconut milk and bamboo shoots, bring to a boil, and cook for 2 minutes over medium heat. Add the coriander leaves, season with salt, and pepper.