Thai chicken in a wok

Ingredients for 4 servings:

• 500 g chicken fillet(s)
• 2 cloves garlic
• 3 cm ginger, fresh
• e.g. rapeseed oil
• 2 tbsp curry paste, red
• 2 bell peppers, red
• 1 bell pepper(s), yellow
• 1 jar mung bean sprouts
• 1 jar bamboo shoot(s)
• 2 cans of coconut milk
• 1 bunch lemongrass
• e.g. soy sauce
• e.g. fish sauce

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Total time approx. 1 day 1 hour

Finely chop the garlic and half of the ginger. Cut the meat into bite-sized pieces and marinate with garlic, ginger, and rapeseed oil for 1-2 days. Drain the meat and stir-fry it in a wok with curry paste. Dice the bell peppers and add them to the meat. Drain the bamboo shoots and mung bean sprouts and add them to the wok. Peel the ginger and chop into large pieces. Simmer with the lemongrass and coconut milk. Season to taste with fish and soy sauce. Serve with basmati rice.