Thai Curry

• some oil
• 2 tbs red thai curry paste
• 1 can coconut milk
• 2 chicken filets, cut
• 1 can bamboo shoots
• 1 can baby corn
• 1 bell pepper, cut
• 1 thing of broccoli, cut
• basil
• paprika
• kaffir lime leaves
• fish sauce

1. Turn your pan on high, pour a little oil, when hot put in curry paste and chicken, stir well, put in half the can of the coconut milk, cover and cook on high for a few min until the chicken is not pink anymore but still not all the way cooked. Add a couple spoons of fish sauce.
2. Then put in the rest of the coconut milk, fill that can with water and pour in the water. Stir. Add bamboo shoots, baby corn, paprika, kaffir lime leaves (you need about 5 of them). Bring to a boil, add in a little more fish sauce (here is when you'll need to taste it to see how much you need). Veggies and basil go in last. Shimmer until they cook but are still crisp. Serve over rice.

some oil, red thai, coconut milk, chicken filets, bamboo shoots, baby corn, bell pepper, thing of broccoli, basil, paprika, lime, fish sauce

Taken from www.epicurious.com/recipes/member/views/thai-curry-50003610 (may not work)