Yellow Chicken Curry - cooking recipe

Ingredients

1 lb boneless skinless chicken breast, cut into pieces
2 (13 1/2 ounce) cans coconut milk
4 tablespoons yellow curry paste (you will need to add this a teaspoon at a time till you get the flavor you'd like. For mild use only)
1/2 cup bamboo shoot (drained)
1 cup frozen peas
1 cup pineapple (drained, I like more)
1/2 cup chopped carrot (I leave these out, personal pref)
1 cup water
5 -8 basil leaves
chopped cashews (to garnish)
4 -6 cups steamed jasmine rice

Preparation

In a stir fry pan mix 1 can coconut milk and the amount of curry you desire (start w/ half if you are unsure).
Then add other can of milk and heat till boiling.
Add the meat and continue to cook.
When the meat is about 1/2 way done add the carrots and water and cook till carrots are tender.
Add basil, pineapple, peas, and bamboo shoots and cook 2 more minutes.
Serve over rice, and garnish with chopped cashews if you desire.