Thai chicken curry with vegetable noodles

Cut the chicken into pieces. Peel the onion and garlic and cut roughly. Heat the oil in a stir-fry stir-fry in the chicken for 5 minutes. Add the onion and garlic and cook for 2 minutes. Add the curry paste and coconut milk and simmer for 10 minutes.

In the meantime, prepare the noodles according to the instructions on the packaging. Rinse cold. Heat the rest of the oil in a frying pan and stir fry the stir fry mix and the drained bamboo shoots. Add the noodles and warm well.

Season with pepper and salt. Meanwhile, cut the coriander roughly and mix half by the chicken curry.

Divide the vegetable noodles over deep plates or large bowls. Spoon the chicken curry on top and sprinkle with the rest of the coriander.