Red curry paste
2-4 skinless boneless diced chicken breasts or thighs.
Can coconut milk 12/16 oz.
Sliced fresh of canned bamboo shoots 1-cup.
10-20 dried or fresh thai red peppers.
Red & yellow sliced peppers for garnish.

Heat iron pan with oil and add peppers with two to three tablespoons of curry paste.
Fry 1 minute and add sliced meat. Cook until opaque.

Add coconut milk and bamboo shoots.
Stir and simmer for 15 -20 minutes.
Serve hot with sliced pepper garnish and steamed long grain rice.