1kg Small diced chicken breast
1 Diced brown onion
1 Diced red capsicum
4 Crushed garlic cloves
125g Fiery Mamas Peanut Sambal (or more if you wish)
1 Tin bamboo shoots
300g Chopped green beans (freah or frozen)
800ml Coconut cream
1 Fresh lime
Half a bunch of chopped coriander (optional)
Heat some oil in a pot and sweat down the onion and garlic until translucent. Add Fiery Mamas Peanut Sambal and fry until fragrant. Squeeze the lime juice into the pot.
Add coconut cream and bring it to the boil. Turn the heat to a simmer and add chicken. Simmer for 5 minutes then add capsicum, beans and bamboo shoots. Simmer until vegetable is tender and chicken is cooked (approximately 5-8 minutes). Season with salt and pepper to taste (or with soy sauce). Finish with coriander if you wish. Serve over steamed white rice.