Teri's Curry Yummy
2-1/2 cups chicken broth
1/2 lb chicken tenders (brined)
1/2 cup julienne cut carrots (tiny spears)
1 cup heavy cream
1/4 cup of the reserved chicken broth
2 tablespoons curry
1 tablespoon fish sauce
4 oz bamboo shoots (1/2 can)
Red and/or green pepper pieces
4 tablespoons Coco Lopez (coconut cream)
Cooked Basmati rice
In a small pan heat broth to a simmer, add carrots, and chicken tenders. Cook until chicken no longer pink. Drain chicken and carrots saving broth. Cut chicken into bite size pieces.
In medium sized pan, heat cream with curry, mixing, until smooth. Add fish sauce, chicken pieces, carrots, and bamboo shoots, peppers (if using) and Coco Lopez. Heat until thickened.
Serve over hot rice.