Pineapple Coconut Chicken Curry

INGREDIENTS

1 oz

Maesri Red Curry Paste

1 tbsp

Fresh Garlic (minced)

1 tbsp

Fresh Ginger (grated)

1/2

medium Onion (sliced)

2 tbsp

Oil (Coconut, vegetable, or canola)

large Chicken Breast (thinly sliced about the grain)

large Red Bell Pepper (chopped)

1/2 cup

Sliced Bamboo Shoots

1 cup

Carrots (thinly sliced)

1 20 ounce can

Pineapple Chunks or Tidbits in Heavy Syrup (NOT DRAINED)

2 13.5 ounce cans

Coconut Milk (Shaken)

1/2 cup

Cream of Coconut

1/2 cup

Whole Cashews

1 tbsp

Cornstarch

2 tbsp

Cold Water