Easy Panang Curry

1 can (8-oz) bamboo shoots, drained

1 large red pepper

1 large carrot, very thinly sliced

1-2 tablespoon coconut oil (other cooking oils are fine)

1¼ pounds boneless skinless chicken breasts, cut into very thin bite-sized slices

1 (13.66-oz) can of coconut milk (not lite)

3-4 tablespoons Red Curry Paste

1½ teaspoons sugar, or to taste

1 tablespoon fish sauce

Steamed rice for serving

1. Rinse the bamboo shoots and strain well.

2. Cut the pepper into thin strips and the carrot into very thin slices.

3. Heat the oil in a large skillet over medium heat. When it’s hot, add the chicken and cook, stirring often, until it is cooked. Remove the chicken from the pan.

4. Put the coconut milk, curry paste, and sugar in the pan. Whisk it until the curry paste is blended well into the coconut milk. Heat it until it’s gently boiling.

5. Stir in the chicken, bamboo shoots, carrot, and red pepper. Reduce the heat so the curry is just simmering, and cook for 5 – 10 minutes.

6. Stir in the fish sauce and serve over steamed rice.

Shelly's notes:  The spiciness will depend on your curry paste brand.  Mine was not spicy at all so I ended up adding some Sriracha to give the sauce a slight kick.  Taste the sauce after each addition of a TBSP of curry paste and keep adding more until it tastes good to you.  I was terrified of the fish sauce when I first unscrewed the bottle...it is very strong smelling; but it really does finish the dish and doesn't taste "fishy" when you are done!