Red Thai Curry Chicken

So I went to a thai cooking course once, and this is one of the dishes they taught us how to make. This recipe is so good, not very spicy, and it's not like some Indian curry.

• As many chicken thighs as you please
• 1 can of bamboo shoots
• 1 red pepper, slice thinly
• 2 cans coconut milk
• 1 small jar of red curry paste ( A Taste of Thai brand)

Directions:

1. Put curry paste in deep pot with 1 can of coconut milk (the thick cream and the liquify milk near the bottom).
2. Add chicken; stir until cooked. Add second can of coconut milk and let simmer. Cook for 15-20 minutes until thick and boiling. Add peppers and shoots. Serve over rice.

If you want some heat in your curry, you can always add some hot red peppers as shown in the picture.