1 (14 oz) can coconut milk
2 teaspoons red curry paste
1-1/2 tablespoons fish sauce
2 tablespoons brown sugar
1/3 cup water
1/4 cup bamboo shoots
1/2 sugar snap peas
2 chicken breasts, boneless, skinless
1 can sliced water chestnuts
1 sliced sweet red pepper

Instructions

In large saucepan simmer coconut milk and red curry over medium heat for 5 minutes. Cut chicken into bite-side pieces and add to coconut milk along with fish sauce, brown sugar, bamboo shoots, peas and water. Simmer 10 minutes, stirring occasionally.

Serve over rice.

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Main Dish - Chicken