RED CURRY WITH CHICKEN & BAMBOO SHOOTS (GAENG PHED KAI SAI NAWMAI)

Steps:

• Wash the chicken, slice diagonally into 1/2 cm thick, 3 cm wide, and 3 cm long pieces. Thinly slice the bamboo shoots (if not already sliced). Pour 1 C of coconut milk into a wok. Bring to a boil over medium high heat, stirring constantly. Add the curry paste, stir until red oil comes to the surface. Add the chicken and saute until it turns white (completely cooked). Add the remaining coconut milk, follow with the bamboo shoots. Season with fish sauce, sugar, and salt and bring back to a boil. Sprinkle with kaffir lime leaves, chilies, and sweet basil leaves. Turn off heat. Arrange on a serving dish and garnish with sweet basil leaves before serving.