My Family's Seriously Yummy Thai Curry

• 1 Chicken breast
• 1 packages Thai curry paste
• 120 grams Cooked bamboo shoots in brine
• 1 medium Eggplant (slim Japanese type)
• 1 Onion
• 1 Carrot
• 1 packet Shimeji mushrooms
• 80 grams Green beans
• 2 Green peppers
• 200 grams Water
• 1 heaping tablespoon Chicken stock granules
• 1 can Coconut milk
• 2 tbsp Sugar
• 1 heaping tablespoon Fish sauce
• 1 Lemon
• 3 tbsp Vegetable oil

1. Chop the chicken and vegetables into bite-sized pieces.
2. Add vegetable oil into a pot, turn the heat to low.
3. Add curry paste, and fry for about 1 minute.
4. Add vegetables and briefly stir-fry.
5. Add water and chicken stock granules, and simmer until the chicken is cooked through.
6. Add the ingredients, simmer for another 5 minutes.
7. Add green beans at the end, and turn off the heat.
8. Pour over rice or somen noodles, squeeze a lemon on top, then enjoy.
9. I used green curry paste this time.
10. The same brand also makes red and yellow curries.
11. Use your favourite one.

chicken, curry, brine, slim japanese type, onion, carrot, packet, green beans, green peppers, water, chicken, coconut milk, sugar, fish sauce, lemon, vegetable oil

Taken from cookpad.com/us/recipes/167943-my-familys-seriously-yummy-thai-curry (may not work)