Thai Red Curry Chicken

canola or vegetable oil

boneless chicken breasts, cooked and sliced into bite-sized pieces (or about 2 cups leftover cooked chicken pieces)

carrot, cut into matchsticks

red pepper, cut into matchsticks

onion, cut into thin slices

canned bamboo shoots, cut into matchsticks

(Optional) 2 cups greens (bok choy, spinach etc)

(Optional Vegetables: sliced zucchini and/ or slivered green beans)

minced ginger

red curry paste (I usually use 2)

coconut milk (light or regular, about 1 3/4 cups)

lime juice

brown sugar

fish sauce (or soy sauce)

Salt and pepper

Garnish: Torn basil leaves and lime quarter, for juicing over finished dish

Side: Cooked Jasmine Rice