| 0.5 | lb | Bamboo Shoot |
| 1 | unit | bell peppers |
| 0.5 | lb | broccoli |
| 0.5 | lb | carrots |
| 1.5 | lb | chicken breasts |
| 0.25 | can | Coconut milk |
| 2 | tbsp | Fish Sauce (aka Nuoc Mam) |
| 3 | clove | garlic |
| 0.2 | unit | ginger, fresh |
| 3 | tbsp | Lime/Lemon Juice (unsweetened) |
| 1 | tbsp | Minced Fresh Lemongrass |
| 3 | tbsp | olive oil |
| 1 | unit | onions |
| 1 | tbsp | Red Curry Paste |
| 1 | tsp | soy sauce |
Mix the following to make the red curry sauce:
Red curry paste
Coconut milk
Minced fresh lemongrass, OR bottled/frozen prepared lemongrass
Shallots OR 1/4 cup purple onion, sliced
Fresh ginger
Cayenne pepper, to taste
Tomato ketchup or cooked tomato puree
Fish sauce
Chili powder, depending on how spicy you want it (North American chili powder from the supermarket)
Ground cumin
Ground coriander
Brown sugar (about 1 Tbsp per person)
Lemon/lime juice
Use the food processor to mix these. Set aside.
Chop the vegetables into bite size pieces. Heat a large skillet with the olive oil on medium heat, and add chopped garlic. Cut the chicken into strips. About 1/2 inch x 2 inches. Add the chicken to the hot olive oil and cook for about 10 minutes, stirring to cook on both sides. When the chicken is white, season with the garlic, salt, and pepper.
Add the vegetables in and stir fry for 5 minutes. You can add more fish sauce for flavor.
Add the paste and stir until the curry is distributed. Turn the heat down a bit and continue to simmer.