Red curry with chicken

Directions

1. Heat up a large sauce pan over medium high heat. Saute the red curry paste in the sauce pan until the curry is aromatic.

2. Mix in the potatoes and carrots. Stir for 2 minutes.

3. Add the coconut milk. Boil for 10 minutes.

4. Add the chicken, green pepper and bamboo. Boil until the chicken and potatoes are cooked through – about 5-6 minutes

5. Reduce the liquid until the curry is thick and creamy. About 2-3 minutes.
serve immediately with steamed jasmine rice.

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