Summary

Ingredients

• 500 g chicken breast fillet (s)
• 1 glass corn on the cob
• 3 spring onion (s)
• 1 jar bamboo shoot (s)
• 120 g curry paste, red
• 1 can coconut milk
• 1 yellow pepper (s)
• 1 red pepper (s)
• 1 chilli pepper (s), red
• 2 sachets rice
• 1 carrot (s)
• 2 teaspoons oil
• salt and pepper
• Curry powder
• Chilli powder
• 2 teaspoon soy sauce

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Instructions

1. Put 2 teaspoons of soy sauce and 2 teaspoons of oil in a wok or large pan. Cut the chicken breast fillet into strips and fry in them. Season to taste.
2. Clean the peppers and cut into thin strips. Peel the carrot and cut into thin strips. Clean the spring onions and cut into rings.
3. Add the coconut milk, curry paste, corn on the cob, bamboo shoots, the sliced peppers, the spring onions and the carrot strips. Let everything stew for about 20 minutes.
4. In the meantime, prepare the rice according to the instructions on the packet.
5. Arrange and serve on plates.