Summary

Ingredients

• 1 onion (s), finely diced
• 3 bell pepper (s), red, green, yellow, diced
• 400 g mushrooms, sliced
• 500 g chicken breast fillet (s), finely sliced - small cubes
• 3 chilli pepper (s), finely chopped
• 1 teaspoon curry paste, red
• 1 clove (s) garlic, finely chopped or chopped
• 1 teaspoon sambal oelek
• 1 glass bean sprouts, filling quantity approx 300g
• 1 glass bamboo shoot (s), filling quantity approx 300g
• 400 ml coconut milk
• 150 g cashew nuts
• oil
• Rice, basmati rice

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Instructions

1. Add the oil to the pan and fry the chicken breast and onions in it. When the chicken is well seared and the onions are golden yellow, add the garlic, chilli peppers, sambal oelek and red curry (very hot) to season.
2. Put the pepper cubes in the pan and let cook. When the diced peppers have softened, add the mushroom slices. Let everything simmer together and always stir well.
3. When the mushrooms are soft, add the bamboo and bean sprouts, as well as the coconut milk and cashew nuts.
4. After adding the coconut milk, let it simmer for a few more minutes so that the coconut taste disappears and it doesn`t taste too sweet.
5. Use the chilli peppers, the sambal oelek and the red curry, depending on how hot it is, as all of these are very hot and it would be a shame if the food became inedible as a result.
6. Serve with grainy, cooked basmati rice or basmati and Thai rice.