1 lb. chicken cut into bite-sized pieces (partially frozen breasts are easy to slice thin)

1-2 T. oil

2 t. - 2 T. curry paste* (more or less, to taste)

1-2 T. chili-garlic sauce* (optional, more or less, to taste)

1 onion, sliced

2 carrots, sliced

2 bell peppers, sliced

½ lb. green beans, cut into 2” lengths

(2-3 broccoli crown, chopped into florets)

(2 zucchini or yellow squash or small eggplant, sliced/cubed)

(3-5 small new potatoes, cut into chunks and parboiled)

(1 sm. can bamboo shoots)

1-2 cans coconut milk**

3 kaffir lime leaves

2 - 4 T. palm sugar or brown sugar

2 t. - 2 T. fish sauce

salt, to taste

cooked rice or soaked rice noodles

1. Heat oil over medium-high heat. Add onion and cook until onion begins to soften.
2. Push onions aside, and fry curry paste until fragrant.
3. Add half of the coconut milk and chicken. Cook until most of the chicken pieces have turned white.
4. Add remaining coconut milk**, lime leaves, and sliced vegetables. Cook until vegetables are almost tender.
5. Add bamboo shoots, sugar, fish sauce, and chili-garlic sauce*. Cook until bamboo shoots are tender.
6. Serve with rice or rice stick.

OTHER SUGGESTIONS AND VARIATIONS:

1. Beef and bell pepper: Use thinly sliced beef (strip steak works well) with 3-4 sliced bell peppers and ½ lb. trimmed, cut green beans.
2. Vegetarian: Use whatever vegetables are in season - bell peppers, carrots, squash, onions, green beans, eggplant, asparagus, broccoli, cauliflower, parboiled potatoes, etc. - make yourself happy!

NOTES:

*The flavor and strength of curry pastes vary widely by brand. In our experience, the Thai Kitchen brand has a very mild flavor, and you may want to use a lot of it, or add chili-garlic sauce to enhance the spice. Mae Ploy brand (recommended), is very flavorful. Start with two teaspoons and add more to your liking. We like about two tablespoons of the stuff, but we like a lot of flavor and spice. With that much Mae Ploy curry paste, we didn’t need to add chili-garlic sauce.

**Use at least one can of coconut milk, but if you like more of the sauce to soak into your rice, add more coconut milk, up to two cans total.