Thai Curry Chicken

• 2 tablespoons red curry paste
• 1 (14 ounce) can coconut milk
• 3 tablespoons sugar
• 14 cup fish sauce
• 1 slice red pepper (to garnish)
• 1 lb boneless chicken, cut in 1-inch pieces
• 12 cup bamboo shoot
• 1 cup fresh sweet basil

1. Heat sauce pan, add curry paste and 7 oz.
2. of coconut milk.
3. Combine thoroughly; add remaining milk, sugar, and fish sauce.
4. Add chicken and bamboo shoots; bring to a slow boil and cook chicken for 5 minutes.
5. Garnish with sweet basil and peppers.
6. Serve with Jasmine rice.

red curry, coconut milk, sugar, fish sauce, red pepper, chicken, bamboo shoot, fresh sweet basil

Taken from www.food.com/recipe/thai-curry-chicken-344314 (may not work)