Yellow Chicken Curry

We have a Thai restaurant in town that makes the best yellow curry. I found they buy their curry paste at a local Asian market and that was the key to this recipe. A lot of curries have potatoes in them and you can certainly add it to this one but I prefer it with out. I serve with Naan flat bread to scoop it up with.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  lb boneless skinless chicken breast, cut into pieces
• 2 (13 1/2ounce) cans coconut milk
• 4  tablespoons  yellow curry paste (you will need to add this a teaspoon at a time till you get the flavor you'd like. For mild use only)
• 1⁄2 cup bamboo shoot (drained)
• 1  cup  frozen peas
• 1  cup pineapple (drained, I like more)
• 1⁄2 cup  chopped carrot (I leave these out, personal pref)
• 1  cup water
• 5 -8  basil leaves
•  chopped cashews (to garnish)
• 4 -6  cups  steamed  jasmine rice

Directions

1. In a stir fry pan mix 1 can coconut milk and the amount of curry you desire (start w/ half if you are unsure).
2. Then add other can of milk and heat till boiling.
3. Add the meat and continue to cook.
4. When the meat is about 1/2 way done add the carrots and water and cook till carrots are tender.
5. Add basil, pineapple, peas, and bamboo shoots and cook 2 more minutes.
6. Serve over rice, and garnish with chopped cashews if you desire.