COCONUT CHICKEN & VEGETABLE CURRY

2 chicken breasts, diced and seasoned with salt and pepper and curry powder
1 tablespoon olive oil
1 small onion, chopped
1 red pepper, chopped
1 can bamboo shoots
4 carrots, chopped
5 small potatoes, chopped
3 tablespoons green curry paste
1 clove garlic, minced
1 tablespoon ginger root, grated
2 cans coconut milk
2 tablespoons brown sugar
2 tablespoons fish sauce
Fresh basil & limes for garnish
Cooked white or brown rice

Boil potatoes and carrots until just tender. Heat oil in large skillet and add onion, pepper and chicken until chicken is no longer pink. Add coconut milk, ginger root, brown sugar, fish sauce, green curry paste, and bamboo shoots. Once combined, add potatoes and carrots. Simmer and serve over rice.