Quick and Easy Chicken Curry

• 2 Tbsp Vegetable Oil
• 2 Chicken Breasts
• Salt & Pepper
• 3 Tbsp Curry Paste (Red or Green)
• Onion
• Green or Red Pepper
• 3 Garlic Cloves
• 1 Cup Sliced Carrots
• 1 1/2 Can Coconut Milk
• 1/2 Cup Chicken Stock
• 1 Tbsp Brown Sugar
• 2 Tsp Fish Sause
• 1/4 Tsp Red Pepper (crushed or ground)
• 1 Zucchini
• 1 Can Bamboo Shoots
• ~10 Basil Leaves

Cut Chicken into chunks / strips and add Salt and Pepper. Cut vegetables into medium sized pieces.
Heat 1/2 oil in dutch oven and salute Onion, Pepper, Garlic, Carrots with Curry Paste. Move to the side and add 1/2 oil. Salute Chicken until brown. Add coconut milk, stock, sugar, fish sauce, red pepper. Bring to a boil and simmer for 20 minutes. Add zucchini, bamboo shoots and basil and simmer for 20 minutes until sauce begins to thicken.

You can change out any vegetables and it's all good!

Serve with white rice.