Thai Chicken Red Curry

• 1 chicken ,chopped to bite size ,or use chicken tights,any parts you like ,approximately 1 to 1.2 kg
• 4 tbsp red chilli paste ,or less spicy use only half
• 1 1/2 liter coconut milk
• 1 cup chicken stock
• 5 kaffir lime leaves ,tear
• 2 red pepper ,sliced or handful of hot chilli
• 200 grams bamboo shoots sliced or use eggplants chopped
• 1 bunch big bunch of sweet basils
• 2 tbsp fishsauce
• 3/4 tbsp palm sugar
• 1/4 tbsp sugar
• 1 tsp salt
• 1 tbsp oil to fry chilli paste
• 3 clove garlic,crushed
• 2 fingroots,sliced ,optional

1. Chop chicken to bite size
2. Heat soup pot on low heat,add oil ,when hot enough add chilli paste ,garlic,fingerroots ,stir to prevent from burning ,
3. Add little coconut milk at the time,keep stiring until fragrance,reddish ,until finally you see the reddish oil from the paste
4. Add chicken ,change to medium heat ,add kaffir lime leaves ,stir until no longer pink,this help curry more aroma,during this continue add coconut milk to protect from burning
5. Add all coconut milk ,chicken stock ,bamboo shoots ,seasoning ,let it simmer for about 30 mins or until chicken tender
6. Taste before heat off,add basils,sliced pepper or hot chilli ,serve hot with steamed jasmine rice or rice noodles

chicken, red chilli, coconut milk, chicken stock, lime, red pepper, bamboo shoots, sweet basils, fishsauce, sugar, sugar, salt, oil, clove garlic, fingroots

Taken from cookpad.com/us/recipes/348065-thai-chicken-red-curry (may not work)