Red Curry Chicken

Ingredients:

500g chicken thigh ~ bite-size

Red curry paste (recipe here)

3-4 kafir lime leaves

1/2 cup bamboo shoot ~ matchstick

2 cup coconut milk

1 cup chicken stock

2 tbsp fish

2-3 tbsp palm sugar

1 cup Thai basil

1/2 bell pepper ~ julienned (Optional to add some color)

Directions/Instructions:

1. Bring 1/2 cup of coconut milk to a boil, add the curry paste and stir to break up lumps.  Continue cooking and reducing over medium-high heat until it is very thick and the coconut oil starts separating from the curry paste.
2. Then add chicken, kafir lime leaves, and toss to mix with the paste for about 3-5 mins or till the chicken is about 80% cooked.
3. Add the remaining coconut milk and chicken stock.  Season with fish sauce, palm sugar.  Stir to mix and simmer for about 8 mins.
4. Add bamboo shoot and simmer for another 6-8 mins or until fully cooked.  Remove from heat, taste, and adjust seasoning with the remaining fish sauce and palm sugar as needed.
5. Lastly, stir in Thai basil and bell pepper.  Serve immediately with jasmine rice.