Green Curry

• 1 packet Store-bought green curry paste
• 1 can, 400 ml Canned coconut milk or cream
• 2 tbsp Coconut powder
• 133 ml Milk
• 1 dash Fish sauce
• 1 Salt
• 1 Onion
• 1 Carrot
• 2 Potatoes
• 1 Chicken (breast)
• 1/4 Bamboo shoot
• 1 Red bell pepper

1. Cut chicken, carrot, onion, potatos and bamboo shoot into bite size pieces, and stir fry.
2. When the vegetables have softened, add 400 ml coconut milk or cream and 2/3 cup of milk.
3. When it comes to the boil, add coconut powder and mix.
4. Cover with a lid and simmer until the vegetables soften.
5. When the vegetables have softened, add red bell pepper and nam pla, and bring to boil.
6. Add the store-bought curry paste.
7. I often use about half of the packet.
8. Taste and adjust the amount of the paste.
9. The key is adding salt at the end!
10. It makes the curry very delicious.
11. Add salt while tasting.
12. Once again, bring to boil.
13. The green curry is ready to serve.
14. You can add other vegetables such as zucchini for a different version.

coconut powder, milk, fish sauce, salt, onion, carrot, potatoes, chicken, shoot, red bell pepper

Taken from cookpad.com/us/recipes/153596-green-curry (may not work)