2 tbsp BIO PLANÈTE Coconut Oil Virgin
3-4 tbsp strong curry powder
500ml unsweetened coconut milk
1 red pepper and 1 green pepper
150g bamboo shoots
1-2 cloves garlic, crushed
1 stem lemon grass
Salt, pepper, a pinch of sugar
A few basil leaves finely chopped
1 red chilli pepper
Cut the chicken into bite-sized pieces. Heat the BIO PLANÈTE Coconut Oil in a saucepan, briefly fry the pieces of meat with the curry powder and deglaze with 2-3 tbsp coconut milk. Simmer for about 20 minutes. Add the pepper, bamboo shoots, garlic and lemongrass. Deglaze again with the remaining coconut milk. Add chicken stock and spices and simmer on low heat for 5 minutes. Serve garnished with fresh spring onion, some coriander and red peppers.
Tip: Serve the curry with wild rice or basmati rice.