Red Curry Coconut Chicken

• 1 can coconut milk
• 2 tablespoons curry paste I used 'hot' variety
• 2 cloves garlic minced
• 1 tablespoon ginger grated
• 2 teaspoons fish sauce
• 2 Thai chili peppers minced, optional
• 1 teaspoon sugar
• 2 teaspoons cornstarch
• 2 boneless, skinless chicken breasts about 1 lb
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/3 cup all purpose flour
• 2 1/2 tablespoons vegetable oil
• 2 bell peppers one red and one green cut into thin strips
• 1 onion thinly sliced
• 1 can bamboo shoots rinsed, about 200 ml can
• 1/2 cup basil torn, reserve few leaves for garnish
• 1/4 cup coconut chips or unsweetened shredded coconut
• 1 lime cut into 4 wedges
• Sriracha hot sauce garnish, optional

1. In a bowl, whisk together coconut milk, curry paste, garlic, ginger, fish sauce, thai chili pepper (if using), sugar and cornstarch (mix cornstarch with 2 tsp of cold water before adding to coconut milk mixture). OPTIONAL - Blend with immersion blender (I like to do). Lay to one side for later use.
2. Season chicken with salt and pepper. Dredge in flour, shaking off excess. Lay to one side.
3. Over medium high heat in a wok (or pan), heat 1/2 tbp of vegetable oil. Add bell peppers, onion and bamboo shoots. Cook for about 3 minutes. Remove from heat for later use.
4. In the same wok, reduce heat to medium low and add 1 tbsp. of vegetable oil and cook chicken until browned and cooked through, about 8-10 minutes (4-5 minutes per side). Remove from wok and place on brown paper lined plate for later use. Do in 2-3 batches until all chicken is cooked through. Note: Add a little extra oil, if necessary, when cooking your batches of chicken. Also, when frying chicken, if it sticks, don't worry. It will release when its ready and it'll be a nice brown colour and crispy deliciousness.
5. Add all chicken back to wok with reserved peppers and onion. Throw in basil (reserve a few for garnish) and reserved coconut milk mixture. Cook for about 5 minutes until sauce has thickened slightly and is heated through. Taste for seasoning and add a pinch of salt, if desired.
6. Serve with noodles or rice and garnish with coconut chips, basil leaves and a wedge of lime. If you like it extra hot, drizzle with some sriracha hot sauce. Enjoy!

coconut milk, curry, garlic, ginger grated, fish sauce, chili peppers, sugar, cornstarch, chicken, salt, black pepper, flour, vegetable oil, bell peppers, onion, bamboo shoots, basil, coconut chips, lime, hot sauce

Taken from www.yummly.com/recipe/Red-Curry-Coconut-Chicken-1524144 (may not work)