Red Curry Chicken and Veggies

1 tbsp olive oil
1 lb chicken
2 medium potatoes, peeled and chopped
1 red pepper
1 green pepper
1 can sliced water chestnuts
1 can sliced bamboo shoots
1 can baby corn
2-5 tsp red curry paste, to taste
1 can coconut milk
1 cup 1% milk



Add oil to large skillet.
Add chicken and cook with the lid on until cooked through.
Add potatoes, cook until starting to soften and brown.
Add coconut milk and Thai paste, to taste.
Add remaining ingredients.
Cook until veggies are done and sauce is heated through.
Serve over rice or noodles.


Number of Servings: 8

Recipe submitted by SparkPeople user AZKITTYD.