Thai Chicken Stew

Ingredients

• 1 tablespoons sesame oil
• 1 pounds boneless chicken pieces, cut into strips
• 1 tablespoons fresh lemon juice
• 1 tablespoons soy sauce
• 2 (15 ounce) cans coconut milk
• 1/4 cup red curry paste
• 1/4 cup flour
• 1 bell pepper, chopped
• 1 sweet onion, chopped
• 2 cloves garlic, minced
• 1 large potatoes, cubed
• 1 (8 ounce) cans sliced bamboo shoots, drained
• 1 (8 ounce) cans sliced water chestnuts, drained
• 1 (8 ounce) cans baby corn, drained
• 1 (6 ounce) can sliced mushrooms, drained
• 2 cups chicken broth
• 1 Tbsp red pepper (to taste)

Preparation

1. 1) Heat the sesame oil in a stockpot over medium-high heat; add the chicken, lemon juice, and soy sauce; cook and stir until the chicken is cooked through, 3 to 5 minutes.
2. 2) Whisk together the coconut milk, curry paste, and flour in a bowl until smooth; pour into the skillet. Add the bell pepper, sweet onion, red onion, garlic, potatoes, bamboo shoots, water chestnuts, mushrooms, chicken broth, and red pepper; reduce heat to low, cover, and simmer 45 minutes. Stir in cilantro and remove from heat.