Quick Thai Chicken Red Curry - cooking recipe

Ingredients

1 medium red bell pepper, cut into 1- to 2-inch-long julienne strips
1 medium orange bell pepper, cut into 1- to 2-inch-long julienne strips
1 (8 ounce) can bamboo shoots
1 bunch scallion, sliced
1 garlic clove, minced
1 tablespoon fresh ginger, minced
1 1/2 teaspoons red curry paste
1 lb boneless skinless chicken breast
1/4 teaspoon curry
1 cup reduced-sodium chicken broth (to taste)
1 (13 1/2 ounce) can light coconut milk
1 tablespoon fish sauce or 1 tablespoon reduced sodium soy sauce
1 teaspoon light brown sugar

Preparation

Heat medium pot over medium-high heat. Add coconut milk, garlic, ginger, broth, fish sauce (or soy sauce) and brown sugar; bring to a simmer.
Add pepper and scallions to coconut sauce while cooking chicken. Add bamboo shoots before adding chicken. Add red curry paste to taste.
Cut chicken into 1/2 cubes or smaller. Add chicken to frying pan with non-stick oil spray and add curry powder. Cook so that it is 90% done. Add to sauce mixture. Add more red curry paste to taste.
Let it simmer for another 10 minutes.
Serve immediately, with jasmine or brown rice.
Calories: 253 cal. Carbohydrates: 11 g. Dietary Fiber: 2 g. Fat: 11 g. Protein: 26 g. Sugars: 5 g.