In a large skillet, heat the coconut oil over medium-high heat. Add the onion, chicken, and bamboo shoots, and cook for about 5 minutes.
Add the curry powder, paprika, and ginger. Allow to cook for another 2-3 minutes.
Add the coconut milk, heavy whipping cream, salt and pepper. Mix well and simmer for 15 minutes on medium-low heat.
Enjoy!
Calories: 538kcal | Carbohydrates: 9g | Protein: 41g | Fat: 38g | Saturated Fat: 27g | Cholesterol: 127mg | Sodium: 105mg | Potassium: 988mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1925IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 5mg