Thai curry – coconut – chicken

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 1 jar corn cobs
• 3 spring onions
• 1 jar bamboo shoot(s)
• 120 g curry paste, red
• 1 can coconut milk
• 1 bell pepper(s), yellow
• 1 bell pepper(s), red
• 1 chili pepper(s), red
• 2 bags of rice
• 1 carrot(s)
• 2 tsp oil
• salt and pepper
• curry powder
• chili powder
• 2 tsp soy sauce

Instructions

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

Add 2 teaspoons of soy sauce and 2 teaspoons of oil to a wok or large frying pan. Cut the chicken breast fillet into strips and fry. Season to taste. Trim the bell peppers and slice them into thin strips. Peel the carrots and slice them into thin strips. Trim the spring onions and slice them into rings. Add the coconut milk, curry paste, corn cobs, bamboo shoots, the sliced ​​bell peppers, the spring onions, and the carrot strips. Sauté everything for about 20 minutes. Meanwhile, prepare the rice according to the package instructions. Arrange on plates and serve.