Thai Curry with Jasmine Rice

1 cup sliced onion
1 cup sliced green pepper
1 cup sliced red pepper
1 tsp garlic powder
1 1/2 lbs boneless skinless chicken breast, cut into 1-inch chunks (You could also try shrimp, firm fish or tofu instead.)

2 tbls olive oil
4 oz Thai red curry paste
28 oz canned coconut milk
8 oz bamboo shoots, thinly sliced
1 medium stalk fresh lemongrass, crushed under the flat edge of a sharp knife
coarse salt and freshly ground pepper
2 tbls chopped fresh Thai basil or sweet basil
2 cups Jasmine rice

In a large wok, heat half of the oil over medium high heat. Add onions and peppers and sprinkle with half of garlic powder. Cook for five minutes or until golden and tender. Set aside in a large bowl. 

Heat remaining oil and add chicken, sprinkling with the remaining garlic powder. Cook for five minutes or until outside is no longer pink. Add to the bowl of onions and peppers. 

Lower heat to medium low. Add curry paste to the pan and saute for three minutes until it becomes fragrant. Slowly add coconut milk, stirring constantly. Add the chicken and vegetables to the wok. Then add the bamboo shoots, lemongrass, and season with salt and pepper. Simmer covered for twenty minutes, stirring occasionally. 

Cook two cups of Jasmine rice while the curry is simmering. Remove the lemongrass from the curry dish before serving. Serve over the cooked rice and garnish with chopped basil.