Quick Thai Chicken Red Curry

• 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

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.

red bell pepper, orange bell pepper, bamboo shoots, scallion, garlic, fresh ginger, red curry, chicken breast, curry, chicken broth, light coconut milk, fish sauce, light brown sugar

Taken from www.food.com/recipe/quick-thai-chicken-red-curry-244934 (may not work)