Jungle Curry

• 250 ml water
• 50 g red chili paste
• 3 galangal, slices
• 400 g chicken, sliced
• 2 tablespoons fish sauce
• 1/2 teaspoon sugar
• 150 g bamboo shoots
• 6 -7 baby corn husks
• 5 straw mushrooms, halved
• 3 yardlong beans, cut into 50mm lengths
• 6 kaffir lime leaves
• 4 fresh red chilies
• 10 basil leaves

1. Bring the water to a boil in a large pot or wok. Stir in the red curry paste and galangal slices and return to the boil.
2. Add the chicken and cook for 2 minutes. Add the fish sauce and sugar and stir to mix. Add the bamboo shoots, baby corn, straw mushrooms, yardlong beans and kaffir lime leaves. Stir and bring to the boil. Turn down the heat, cover and simmer for about 10 minutes.
3. Add the fresh chillies and basil leaves, stir and simmer covered for a further 2 minutes.
4. Serve hot.

water, red chili paste, chicken, fish sauce, sugar, bamboo shoots, corn husks, mushrooms, beans, lime leaves, red chilies, basil

Taken from www.food.com/recipe/jungle-curry-535910 (may not work)