400 grams boneless chicken breast
300 grams bamboo shoot
Chicken stock
2-3 garlic cloves
3 tbsp red curry paste
2 cups coconut milk
2 red spur chillies, sliced diagonally
1/2 cup sweet basil leaves
5 kaffir lime leaves, torn
2 tbsp fish sauce
1/4 tsp salt
1 1/2 tsp palm sugar
sweet basil leaves for garnish
1. Slice chicken into thin pieces and fry (with garlic).
2. Fry mashed garlic in oil, add the curry paste while stirring
3. Pour in coconut milk. Bring to the boil over medium heat, stir constantly. , stir until red oil surfaces.
4. Add Chicken stock
5. Add part of the kaffir lime leaves.
6. Add the chicken.
7. Add the bamboo shoots.
8. Season with fish sauce, sugar and salt and bring back to the boil.
9. Sprinkle kaffir lime leaves, chillies and sweet basil leaves, then turn off the heat.
10. Garnish with sweet basil leaves before serving.
