Thai Red Curry

MAKES: 5 Servings

1 can bamboo slices (20 oz can)

1 cup coconut cream

1/3 cup red curry paste (adjustable as needed for spiciness preference.)

4 cloves garlic, minced

1 lb chicken, cut into bite-sized, 1-2 inches thick

1 can coconut milk (13.5 oz)

21/2 Tbsp brown sugar

4 kaffir lime leaves, very thinly sliced

1 cup Thai basil, separate the leaves

Fish sauce- optional

Open the can of bamboo, rinse the liquid in a colander, rinse in warm water, place the bamboo slices in a saucepan filled with water, and bring to a boil on medium heat for 10 minutes. Discard the brine, drain the bamboo slices, and set them aside.

Heat the coconut cream in a soup pot on medium-high heat. Turn the heat to medium, then add the curry paste and garlic. Break up the curry paste, stir and cook until the sauce is thickened and creamy.

Add chicken and bamboo slices to coconut milk and stir well together. Cook for 8-10 minutes or until the chicken is thoroughly cooked.

Add brown sugar, kaffir lime leaves and stir together. Cook for two more minutes.

Turn the heat off, add the basil leaves, stir, and let the curry cool off for 5 minutes. You can add fish sauce here if you need a more salty taste to your curry. You can also add extra diced chilis if you want more spiciness.

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