Cut meat into small strips and fry in oil in a wok until well browned. Add some soy sauce (about 2 teaspoons). Stir briefly so that the meat absorbs it. Then add the drained bamboo strips and finely torn and washed broccoli. Continue frying for about 5 minutes.
Mix coconut milk and curry paste thoroughly (otherwise the paste will crumble easily) and pour in the cream together with the mug. Stir, put the lid on, simmer gently for about 5-10 minutes, depending on how crisp you want the vegetables. If you like it very hot, you can add chilli, cayenne or a little more curry paste.
Serve with rice.
Tip: Any meat that needs to be fried is suitable for this, including chicken or turkey breast, pork tenderloin or schnitzel. You can also just prepare the sauce with the vegetables and serve it with fried fish or crispy duck breast. Instead of broccoli, crispy green beans also taste great.
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