Ingredients
1 T. canola oil
1 lb chicken breasts (boneless, skinless, sliced)
2-3 T. red curry Paste
1 can coconut cream (13.5 oz) or approximately 2 cups
1 cup chicken broth
1 cup bamboo shoots (strips)
1 cup green vegetables sliced (zucchini, green beans, peas…)
2 tsp fish sauce
1 tsp sugar
1 tsp salt
1/4 tsp msg/”accent” optional
Directions
Place chicken and curry paste into hot oil.
Stir constantly until the chicken is semi-cooked.
Add all remaining ingredients.
Cover and cook 1- 2 minutes until chicken is done.
Serve over steamed rice.
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