Culinarius Thai Chicken Stew

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

¼ cup red curry paste

¼ 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

¼ cup chopped cilantro

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.

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.