Lette's chicken pan

Ingredients for 2 servings:

• 250 g chicken breasts
• 5 tbsp soy sauce
• 1 tsp curry paste (red, green or yellow as desired)
• some garlic powder (or fresh garlic)
• Paprika powder, sweet
• 150 g carrot(s)
• 2 spring onions
• 200 ml coconut milk
• 100 g bamboo shoots
• turmeric

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Cut the chicken breast into very thin slices and place in a bowl. Mix the soy sauce, garlic powder, curry paste, and paprika with the meat and let marinate for about 1 hour. Trim and finely slice the carrots and spring onions. Heat a little oil in a wok and stir-fry the meat with the marinade. Add the carrots and sauté briefly. Then add the spring onions. Sauté the vegetables until they still have a bite. Then add the bamboo shoots and coconut milk. Bring to a boil briefly and season with soy sauce, turmeric (gives the dish a nice yellow color), and a little curry paste, if desired. Serve with basmati rice.