1. 1

   Step 1

   Cook the rice (200 g) according to package instructions.

2. 2

   Step 2

   Wash the chicken breast fillet (500 g), pat dry, and cut into bite-sized pieces.

3. 3

   Step 3

   Peel the onion (1 piece) and finely dice it.

4. 4

   Step 4

   Clean the mushrooms (5 pieces) and slice them.

5. 5

   Step 5

   Wash the bell peppers (2 pieces), remove the seeds, and cut into strips.

6. 6

   Step 6

   Peel the garlic (1 clove) and finely mince it.

7. 7

   Step 7

   Whisk the coconut milk (400 ml) and red curry paste (50 g) together in a bowl until smooth.

8. 8

   Step 8

   Heat the oil (1 tbsp) in a wok or large pan.

9. 9

   Step 9

   Sear the diced onion and chicken in the pan.

10. 10

    Step 10

    Add the mushrooms, bell peppers, and garlic, and sauté briefly.

11. 11

    Step 11

    Season with salt (1 pinch) and pepper (1 pinch).

12. 12

    Step 12

    Pour the coconut curry mixture into the wok and bring to a boil.

13. 13

    Step 13

    Stir in the bean sprouts (200 g) and bamboo shoots (200 g).

14. 14

    Step 14

    Simmer everything for 5 minutes and season to taste with salt and pepper.

    Timer 5 min

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