Culinarius' Thai Chicken Stew

Ingredients

• 16 ounce baby corns drained canned
• 16 ounce bamboo skewers drained sliced canned
• 30 ounce coconut milk canned
• 12 ounce mushrooms drained sliced canned
• 16 ounce water chestnuts drained sliced canned
• 2 pounds chicken pieces boneless cut into strips
• 0.3 cup cilantro leaves chopped
• 0.3 cup flour 
• 2 cloves garlic minced
• 2 tablespoons juice of lemon fresh
• 2 large potatoes cubed
• 2  bell peppers red chopped
• 0.3 cup curry paste red
• 1  onion red chopped
• 2 tablespoons sesame oil 
• 2 tablespoons soya sauce 
• 1  onion sweet chopped

Equipment

• bowl
• frying pan
• whisk
• pot

Directions

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.
3. 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.