Chicken Curry

A while ago Jocelyn let us sample some awesome soup that she made. So good! When I had the first bite, I thought I recognized a mild flavor that I couldn't initially pin point. But then I figured it out. Coconut milk! It was so delicious and the coconut didn't overpower it. So thanks! Jocelyn wanted to make sure that Tina Culter got the credit for the recipe so thanks Tina as well!!

*Chicken Curry From Sister Cutler

1 can chicken broth
1 can coconut milk (13 ½ ounce)
1 teaspoon Thai red curry paste
3 chicken breasts, diced.
bamboo shoots, sliced
4 carrots, chopped thin
2 small zucchini chopped (or other vegetables you like)
1 teaspoon lime juice
fish sauce, sugar and salt to taste

Mix curry paste with a small amount of coconut milk to dissolve. Bring coconut milk, chicken broth and curry paste to boil. Brown chicken, add to coconut milk mixture. Simmer about 10 minutes. Add lemon leaves, chopped vegetables and bamboo shoots. Simmer about 10 minutes. Add lime juice and fish sauce, sugar and salt to taste.