Culinarius' Thai Chicken Stew

• 2 tablespoons sesame oil
• 2 pounds boneless chicken pieces, cut into strips
• 2 tablespoons fresh lemon juice
• 2 tablespoons soy sauce
• 2 (15 ounce) cans coconut milk
• 1/4 cup red curry paste
• 1/4 cup flour
• 2 red bell peppers, chopped
• 1 sweet onion, chopped
• 1 red onion, chopped
• 2 cloves garlic, minced
• 2 large potatoes, cubed
• 2 (8 ounce) cans sliced bamboo shoots, drained
• 2 (8 ounce) cans sliced water chestnuts, drained
• 2 (8 ounce) cans baby corn, drained
• 1 (12 ounce) can sliced mushrooms, drained
• 1/4 cup chopped cilantro

1. Heat the sesame oil in a stockpot over medium-high heat; add the chicken, lemon juice, and soy sauce; cook and stir until the chicken is cooked through, 3 to 5 minutes.
2. Whisk together the coconut milk, curry paste, and flour in a bowl until smooth; pour into the skillet. Add the bell pepper, sweet onion, red onion, garlic, potatoes, bamboo shoots, water chestnuts, and mushrooms; reduce heat to low, cover, and simmer 45 minutes. Stir in cilantro and remove from heat.

sesame oil, chicken, lemon juice, soy sauce, coconut milk, red curry, flour, red bell peppers, sweet onion, red onion, garlic, potatoes, bamboo shoots, water chestnuts, baby corn, mushrooms, cilantro

Taken from www.allrecipes.com/recipe/178264/culinarius-thai-chicken-stew/ (may not work)