Coconut Curry with Chicken

Prepare the Curry Paste In a blender or food processor, combine all the curry paste ingredients and blend until smooth.

Cook the Chicken In a large pan or wok, heat the vegetable oil over medium-high heat. Add the chicken cubes and cook until browned.

Add the Curry Paste Add the curry paste to the pan and stir well to coat the chicken. Cook for 2-3 minutes until fragrant.

Simmer the Curry Pour in the coconut milk and chicken broth. Stir in the fish sauce and brown sugar. Bring the mixture to a simmer and let it cook for 10 minutes.

Add the Vegetables Add the sliced bell peppers and bamboo shoots to the curry. Cook for an additional 5 minutes until the vegetables are tender and the chicken is cooked through.

Serve the Curry Serve the coconut curry over steamed rice, garnished with fresh cilantro.