1 small can sliced water chestnuts
2 red peppers
5 large carrots
1 bushel green onions
1 can paneung curry
1-2 cans coconut milk (1 can= really spicy, 2 cans= mild)
In large dutch oven, heat ~1 Tb cooking oil.
Brown chicken breasts on each side for ~3 minutes each
Remove chicken.
(or quickly stirfry beef)
Add curry and stirfy.
Add 1 can coconut milk and stir to incorporate.
Add veggies.
Slice chicken it to 1 inch strips, add to curry.
Cover and simmer for ~1 hr.
