Ingredients

• 1 lb boneless chicken (white or dark meat) cut to bite size
• 1 can (15 oz) sliced bamboo shoot
• 1 can (14 oz) unsweetened coconut milk
• 2 tbsp red curry paste (use more for hotter or less for mild taste)
• 3 tsp fish sauce or light color soy sauce
• 2 tsp basil leaves
• 4 - 5 lime leaves
• 1/2 cup water

Preparation

1. Over medium heat, pour coconut milk in a large pan
2. Add curry paste, mix well, and cook for 5 minutes to release flavor
3. Add chicken, mix to coat chicken with the curry sauce, stir occasionally
   till chicken is cooked
4. Add the rest of ingredients, bring to boil
5. Reduce heat and simmer for 15 minutes

Serving:

• Serve red curry over hot steamed rice