INGREDIENTS
1 tbsp
oil
1 1/2 tbsp
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red curry paste
( I used Mae Ploy red curry paste)
8 oz
boneless and skinless chicken breast, cut into strips
80 milliliters
coconut milk
1/4 cup
water
3 oz
canned bamboo shoots
1/2
small red bell pepper, cut into strips
2 tsp
palm sugar
1/4 tsp
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fish sauce