5.5 oz can coconut milk
1 tbsp. curry paste
1 boneless chicken breast
1 tbsp. fish oil
1 tbsp. brown sugar
1/4 c. bamboo shoot
1/4 c. peas
1/4 c. chicken stock
Curry sauce or red pepper sauce for spice

Cook coconut milk and curry paste over medium heat for five minutes. Add chicken, fish oil, brown sugar, bamboo shoots, peas and stock. Stir well and then add in desired spice. Simmer for ten minutes.

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