Chicken Curry

Chicken Curry

Thai Kitchen

Serves 2-4

2 chicken breasts, diced
1/4 C bamboo shoots
1/2 C frozen peas
1/3 C chicken stock
14 oz coconut milk
1/2-1 T green curry paste
1-2 T fish sauce
2 T brown sugar

Heat a large, lightly greased wok or pan over medium-high heat. Add chicken and cook until mostly done, stirring occasionally. Add bamboo shoots and frozen peas, stirring occasionally. While the chicken mixture is finishing, combine coconut milk, curry paste, fish sauce and brown sugar in a sauce pan. Whisk until well combined and set over medium heat. Add chicken stock. Once the sauce begins to boil add it to the chicken mixture. Allow it all to come to a simmer, then serve over rice.

**Notes from Em**
I like to add carrot, green pepper, cashews and pineapple to my curry, and I don't use the chicken stock or peas. Other vegetables that would be good in this recipe are tomatoes, sweet potatoes, egg plant or zucchini.