Yellow Chicken Curry

Ingredients

• 1 lb boneless skinless chicken breast, cut into pieces

• 2 (13 1/2 ounce) 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. 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. 2

   Then add other can of milk and heat till boiling.

3. 3

   Add the meat and continue to cook.

4. 4

   When the meat is about 1/2 way done add the carrots and water and cook till carrots are tender.

5. 5

   Add basil, pineapple, peas, and bamboo shoots and cook 2 more minutes.

6. 6

   Serve over rice, and garnish with chopped cashews if you desire.