Thai Red Curry Chicken and Bamboo

Ingredients: coconut milk, Thai red curry paste (I used the Aroy-D), bamboo shoots, chicken tenderloins (bite-sized pieces)

Bring the coconut milk to a boil in a skillet
Add the curry paste. I cannot tell you exactly how much because it really depends on your preferences. Some like it mild, some like it hot!
Use a spatula (preferably a slotted one) to grind out the paste to a liquid consistency with the coconut milk.
Add the chicken to the skillet.
Curry is hot, so we'll try to balance that out with the sweetness of some sugar. Add as much as your heart desires.
Lastly, add the bamboo shoots. These don't take very long to cook because they are either canned or stored in water.

Serve over rice and enjoy!