LOW CARB Red Chicken Curry

• 2 Tbsp Curry Paste
• 3 Tbsp olive oil
• 1.5 pounds chicken breast, cut into chunks
• 1 can unsweetened coconut milk
• 1 cup water or chicken broth
• 1 can bamboo shoots, sliced
• 1 can water chestnuts
• salt to taste
• 1/2 red bell pepper, julienned

Fry curry paste in oil until fragrant. Add chicken, saute 1 minute over high heat. Add remaining ingredients, except red pepper, and bring to boil. Simmer 20-30 minutes. Stir in red pepper and serve over rice.

Make the sauce first, then shred some cooked chicken and add it right before serving. That way the sauce will get soaked up by the shredded chicken. Interesting to try it with lamb too.