Ms. Margaret's Red Curry

Needed for Consumption:
1 Tbsp. red curry paste
1 can coconut milk
2 Tbsp. brown sugar
1 Tbsp. fish sauce
2-3 chicken breasts
Salt and pepper to taste
1 can bamboo shoots
1/2 cup chicken stock
Zest of one lime
1/2 lime (or lemongrass)
2 inch piece of ginger (grated)
1/2 cup peas

How To:
Heat curry paste and coconut milk in wok over medium heat for about ten minutes. Add brown sugar and fish sauce. Cut chicken into cubes, salt and pepper both sides. Lightly brown on one side and finish cooking in curry. Add chikcen stock. Let simmer and reduce 30 minutes. Add grated ginger, and lime. Right before serving, add peas (if added earlier, peas will change color of curry).