Quick and Easy Chicken-Veggie-FridgeCleanUp-StirFry-Curry Whatever

Today was meant to be another Cookbook Choice: Chinese Chicken with Cashew Nuts. Well, I was so sure to have soy-sauce in the pantry, that I didn't check. If course there was none - my brain must have wired pictures from years ago. Oh, and I didn't find the right noodles. And no chilies. So, with three ingredients missing I decided to push this recipe into next week's meal-plan and make a quick Curry with whatever happened to be in my fridge/pantry. Thus, I could also prevent some food-waste. Whatever turned out to be:

Ingredients:
3 small chicken breasts (fillet, maybe about 300gr)
2 spring onions
2 carrots
half a zucchini
one can of bamboo shoots (drained weight 175gr)
2 cloves of garlic
peanut oil
some green curry paste
one can of coconut milk
rice

Preparation:
Mix some curry paste (according to how hot you like it) and peanut oil in a bowl. Dice chicken breasts, peel carrots and use a potato-peeler to cut long and thin stripes. Do same with zucchini. Drain and wash bamboo shots. Peel garlic and spring onions and cut into pieces. Mix everything together with the curry/oil in the bowl.
Mine looked like this:

I think you could also prepare it well ahead and just keep it in the fridge. For cooking: Pour some oil into a pan and just dump the whole mix into it when hot. Stir well. When ready (tricky, this one. When you have decided that it's ready) just pour the coconut milk over it and let simmer. Mine cooked for too long and the milk was reduced way too much.

Serve with rice or Chinese noodles.

Sorry for bad quality. :-(