Ingredients

• 2 tablespoons sesame oil
• 2 pounds boneless chicken pieces, cut into strips
• 2 tablespoons fresh lemon juice
• 2 tablespoons soy sauce
• 2 (15 ounce) cans coconut milk
• 1/4 cup red curry paste
• 1/4 cup flour
• 2 red bell peppers, chopped
• 1 sweet onion, chopped
• 1 red onion, chopped
• 2 cloves garlic, minced
• 2 large potatoes, cubed
• 2 (8 ounce) cans sliced bamboo shoots, drained
• 2 (8 ounce) cans sliced water chestnuts, drained
• 2 (8 ounce) cans baby corn, drained
• 1 (12 ounce) can sliced mushrooms, drained
• 1/4 cup chopped cilantro

Instructions

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. 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, and mushrooms; reduce heat to low, cover, and simmer 45 minutes. Stir in cilantro and remove from heat.