Thai Red Curry Chicken With Bamboo Shoots

INGREDIENTS:

1 tablespoon oil

1 1/2 tablespoons red curry paste ( I like to use Mae Ploy red curry paste)

8 oz boneless and skinless chicken breast, cut into strips

80 ml coconut milk

1/4 cup water

3 oz canned bamboo shoots

1/2 big fresh red chilies sliced

2 teaspoons palm sugar

1/4 teaspoon fish sauce

4 no fresh Thai basil leaves

METHOD:

Heat up a small pot with the cooking oil. Sauté the red curry paste until aromatic. Add the chicken into the pot and stir well with the curry paste. Add the coconut milk, water, long beans, bamboo shoots, red bell pepper and bring the curry to boil, about 5 minutes. Add fish sauce, palm sugar, and let boil for another minute or so, tear and add fresh basil leaves and dish out and serve immediately with steamed jasmine rice.

Chef’s NOTE:

Marinate chicken with some salt for an hour for better results.