For four people you will need:

Sunflower oil
1 chicken breast, 500gr
2 green peppers chopped into cubes
1 red pepper chopped into cubes
1 medium onion chopped
1 garlic clove finely chopped
100gr. bamboo shoots
100gr. mushrooms
1 glass hot chicken stock, homemade or a stock cube
A little salt and pepper
4 tbspn coconut milk
1 tsp red curry paste
2 tbspn sunflower oil
2 tsp corn flour

1. Cut the chicken into very small strips and sauté in some sunflower oil for five minutes in wok or large sauté pan.

2. Remove most of the sunflower oil, and leaving only 2 tablespoons. Add the onion and garlic and after a minute the rest of the vegetables. Stir and mix well.

3. Add the hot chicken stock, salt and pepper and the curry paste which has been dissolved in the 2 tablespoons of hot sunflower oil.

4. Add the coconut milk and stir all the ingredients together. Thicken the sauce with corn flour dissolved in water.

Serve with some boiled or fried rice, get out the chopsticks and enjoy.