1. 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. 2. Add pepper and scallions to coconut sauce while cooking chicken. Add bamboo shoots before adding chicken. Add red curry paste to taste. 3. 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. 4. Let it simmer for another 10 minutes. 5. Serve immediately, with jasmine or brown rice. 6. Calories: 253 cal. Carbohydrates: 11 g. Dietary Fiber: 2 g. Fat: 11 g. Protein: 26 g. Sugars: 5 g. ---------------------------------------------------------------------------
Nutrition
Ingredients
