Put the serving dish in the oven at the lowest setting to keep the chicken strips warm while you cook the vegetables.
Heat the butter in a skillet or wok over medium heat. Sauté the chicken strips 2-3 minutes. Turn them, add salt and pepper, then cook an additional 2-3 minutes. Remove the chicken from the skillet, transfer to a dish and keep warm in the oven.
Add half of the oil to the skillet over medium heat and sauté the finely chopped onion. Coarsely slice the zucchini into rounds and the peppers into narrow strips, of about 7 mm. Add them to the skillet and
sauté 7-8 min with occasional stirring. Add 1 teaspoon of curry powder and cook 1 min with constant stirring. Add the soybean sprouts and salt, then cook 3-4 min. Add the contents of the skillet to the chicken strips and keep warm in the oven.
Pour the remaining oil into the skillet over medium heat and sauté the crushed garlic 1 min with stirring. Add the remaining curry powder and cook 1 min with constant stirring. Pour in the coconut milk, stir and cook over very low heat 2-3 min. Put the chicken and vegetables back into the skillet, then mix well with the coconut-curry sauce. Heat a couple of minutes then serve.
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