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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I picked this recipe card up at Uwajimaya many years ago. The store is located in chinatown in Seattle and is one of the best places I've found to shop for Asian groceries. Ingredients:
2 tablespoons red curry paste |
1 (14 ounce) can coconut milk |
3 tablespoons sugar |
1/4 cup fish sauce |
1 slice red pepper (to garnish) |
1 lb boneless chicken, cut in 1-inch pieces |
1/2 cup bamboo shoot |
1 cup fresh sweet basil |
Directions:
1. Heat sauce pan, add curry paste and 7 oz. of coconut milk. Combine thoroughly; add remaining milk, sugar, and fish sauce. Add chicken and bamboo shoots; bring to a slow boil and cook chicken for 5 minutes. Garnish with sweet basil and peppers. Serve with Jasmine rice.
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