Thai chicken stir-fry

Ingredients for 2 servings:

• 2 chicken breast fillets, approx. 130 g each
• 3 tbsp rapeseed oil
• 160 g fresh mushrooms, sliced
• 1 ½ tbsp tomato paste
• 150 g bamboo shoots, cut into strips, canned
• 50 ml water
• 70 g cream
• 300 g coconut milk
• ½ tsp black pepper, freshly ground
• ½ tsp, leveled salt
• ½ tsp, sautéed asafetida, alternatively some garlic
• 1 tbsp Thai curry powder
• some fish sauce, Asian, some dashes
• 2 dashes lemon juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

well-seasoned and slightly spicy

Wash the chicken breast, pat dry, and cut into strips. Season lightly and sear in hot oil in a pan. Remove the fat and set aside. Sauté the mushrooms in the same way, then remove the fat and set aside. Brown the tomato paste in the fat, then deglaze with water, coconut milk, and cream. Stir in salt, pepper, asafetida powder, curry powder, lemon juice, and fish sauce and simmer until creamy. Add the chicken, bamboo shoots, and mushrooms. Simmer for 1-2 minutes. Season to taste and serve with rice or noodles.