Coconut Chicken Curry

Ingredients:

2 cans light coconut milk

2 tablespoons curry powder

2 teaspoons turmeric

2 teaspoons ginger powder

cayenne to taste

2 chicken breasts

1 can bamboo shoots

1 cup frozen vegetables

salt & pepper

1 cup jasmine rice

Instructions:
Start by cooking the jasmine rice to package instructions. I did mine in my rice cooker which called for 1 cup rice and 1 1/2 cups water for about 30-40 minutes.

Chop chicken into bite size pieces and sprinkle with salt, pepper and a little bit of turmeric. Saute in a medium pan over medium-high heat for just a few minutes or until done, set aside.

In a medium pot bring coconut milk to a simmer and add curry powder, turmeric, ginger powder and cayenne. Add more or less cayenne depending on how spicy you prefer. Add the chicken, bamboo shoots and the frozen vegetables and simmer for 5-10 minutes. The sauce with thicken slightly. Serve over jasmine rice.