Red Curry Chicken

• 1 (13.5 oz) can coconut milk
• 1/4 cup Thai red curry paste
• 2 None fresh kaffir lime leaves
• 1 lb chicken thigh fillets, cut into 1 inch pieces
• 1 (8 oz) can bamboo shoots, drained
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 1/2 cup fresh cilantro leaves
• None None steamed jasmine rice, to serve
• None None lime wedges, to serve
• None None fried shallots, to garnish

1. Heat 1/2 cup coconut milk in a wok over medium-high heat for 4-5 mins, or until milk starts to separate. Add curry paste and cook, stirring, for 2 mins, or until fragrant. Add remaining coconut milk, lime leaves and chicken. Bring to a boil then reduce heat and simmer for 5-6 mins, or until chicken is cooked through.
2. Stir in bamboo shoots, fish sauce, brown sugar, lime juice and cilantro. Simmer for 1 min, or until heated through. Serve immediately with rice, lime wedges and fried shallots.

coconut milk, red curry, fresh kaffir lime leaves, chicken thigh, bamboo shoots, fish sauce, brown sugar, lime juice, fresh cilantro, steamed jasmine rice, lime wedges, shallots

Taken from recipes-plus.com/api/v2.0/recipes/33918 (may not work)