Easy Thai Curry
Edible Bling By Kendee
4 chicken breasts (sliced)
1 large onion (sliced and cut smaller)
2 carrots (sliced)
2 bell peppers (sliced)
1 8 oz. can sliced bamboo shoots
1 4 oz. can thai curry paste (green or panang) - I use MAESRI brand
2 14 oz. cans coconut milk
Cook chicken in a large pan with olive oil. Add onions, carrots and bell peppers. Let cook for a couple of minutes. Add bamboo shoots. Add curry paste and stir to coat all ingredients. Add coconut milk and basil and let simmer for about 15 minutes, until carrots are soft.
Serve over rice.