Cut or dice the chicken breast in approx. 1 cm wide slices. Cut the garlic cloves and paprika into small cubes.
Heat the oil in a pan or wok and fry the meat and garlic in it. Add paprika, soy sauce, curry, coconut milk and peanut butter and reduce to a low heat for about 5 minutes. Drain the bamboo shoots and add. Season to taste with salt and pepper.