• 100 g (3.5 oz) bamboo shoots(boiled)
• 100 g (3.5 oz) peeled shrimp
• 1/2 chicken thigh
• 1 potato
• 1/2 tbsp salad oil
• 1 clove garlic(grated)
• 2 red chili peppers(seeds removed)
• 1/2 tsp curry powder
• 1/3 cup yogurt
• 1 tsp Kikkoman Soy Sauce
• desired amount cilantro

(A)

• 1/2 tsp chicken stock
• 1 tbsp nam pla(Thai fish sauce)
• 1 tsp sugar

1. (1) Thinly slice the bamboo sticks. Remove the vein from the shrimps. Cut the chicken into small chunks. Peel the potato and cut into large, bite-size pieces.
   (2) Heat salad oil, the red chili pepper and garlic in a pot over low heat. Once an aroma emanates, add in the chicken. Stir fry over medium heat.
   (3) Once both sides begin to turn color, add in the bamboo, shrimp and potato and stir fry. Cover in curry powder and mix together well.
   (4) Add 1 cup of water to (3). Once boiling, scoop away scum that forms on the surface. Weaken the heat, pour in (A) and simmer for 4-5 min. Add in the yogurt and season with the soy sauce. Garnish with coriander and red chili pepper.