Ingredients:

-2 tablespoons oil

-1 1/2 tablespoons yellow curry paste

-8 oz boneless and skinless chicken, cut into bite-sized pieces

-1/3 cup bamboo shoots

-1/2 small zuchinni, cut into rounds

-1/2 small red bell pepper, cut into pieces

-1/3 cup coconut milk

-3/4 cup water

-1 teaspoon fish sauce

-2 teaspoons sugar

Method:

1. Heat the oil in a small pot over medium heat. Add the yellow curry paste. When you smell the aroma from the curry paste, add the chicken, bamboo shoots, zucchini and bell peppers into the pot, stir to combine well with the curry paste.

2. Add the coconut milk, water, and cover the pot with its lid. Let cook for about 3 minutes or until all the ingredients are cooked. Add the fish sauce, sugar, and stir to mix well with the curry. Turn off the heat and serve the curry immediately with steamed jasmine rice.

Source: rasamalaysia.com