Summary

Ingredients

• 500 g chicken breast fillet (s)
• 2 cloves garlic)
• 1 red pepper (s)
• 2 tablespoons oil
• 2 tablespoon soy sauce
• 2 tablespoon peanut butter
• 1 tablespoon curry
• 400 ml coconut milk
• 1 small Glass bamboo shoot (s)
• salt and pepper

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Instructions

1. Cut the chicken breast into approximately 1 cm wide slices. Cut the garlic cloves and red pepper into small cubes.
2. Heat 2 tablespoons oil in a pan or wok over medium-high heat.
3. Add the chicken and garlic to the hot oil and fry for 3 minutes until starting to brown.
4. Add the red pepper, soy sauce, curry, coconut milk, and peanut butter to the pan.
5. Reduce heat to low and simmer for 5 minutes until the chicken reaches an internal temperature of 74°C / 165°F.
6. Drain the bamboo shoots and add them to the pan. Stir and simmer for 1 minute to heat through.
7. Season with salt and pepper to taste.