Summary

Ingredients

• 250 g chicken breasts
• 5 tablespoon soy sauce
• 1 teaspoon curry paste (red, green or yellow as desired)
• some garlic powder (or fresh garlic)
• Paprika powder, noble sweet
• 150 g carrot (s)
• 2 spring onion (s)
• 200 ml coconut milk
• 100 g bamboo shoot (s)
• turmeric

Print Recipe Pin Recipe

Instructions

1. Cut the chicken breast into very thin slices and place in a bowl. Mix the soy sauce, garlic powder, curry paste and paprika powder with the meat and leave to marinate for about 1 hour.
2. Clean the carrots and spring onions and cut into fine strips. Heat some oil in a wok and fry the meat with the marinade while turning. Add the carrots and sauté briefly. Then add the spring onions. Steam the vegetables only long enough that they still have bite. Then add the bamboo shoots and coconut milk. Bring to the boil briefly and season with soy sauce, turmeric (gives the whole thing a nice yellowish color) and possibly some curry paste.
3. Serve with basmati rice.