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In a soup pot or a medium-sized Dutch oven, heat the oil on medium-high. Wait until the pot is hot then add the curry paste and stir to break up the curry clumps.
Add the coconut cream to the pot and stir well together. Wait for the sauce to boil before adding more ingredients to the pot to help extract the flavors from the curry paste and coconut cream.
Add chicken, potatoes, onion, bamboo, stir together well, and cook for 3-5 minutes.
Add the entire container of coconut milk to the pot, stir well together.
Add the brown sugar and the water, mix in thoroughly and let the curry cook for 4-5 minutes. If adding additional vegetables, do so here.
Keep an eye on the pot, stir every minute or so. Lower the heat to medium-low and carefully do a sample with a spoon. Be very careful here—the curry is very hot! Adjust as needed with fish sauce or sugar or more water to dilute the spiciness. Turn the heat off and let the curry cool 5-8 minutes before serving with cooked Jasmine rice.