For the chicken curry, cut the meat into thin strips. Finely chop the garlic, remove the seeds from the chili (depending on the desired heat) and cut into small pieces.
Finely chop the carrot, heat the oil and fry the chili and garlic in it until hot. Add bamboo shoots and carrots and fry briefly until hot. Add coconut milk, season with soy sauce, curry powder and cane sugar and simmer gently on low heat for about 5 minutes.
Arrange the chicken curry and serve.
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