Green Curry with Chicken (Thai)

The trick to a great Thai curry is to add thinly-sliced meat to the sauce, instead of frying the meat first. This way, the meat doesn't dry out, and it absorbs the flavor of the curry nicely.


Ingredients:

1 chicken breast
1 8oz can sliced bamboo shoots
1 13.5 oz can coconut milk
1 Tbs green curry paste (I like the Maesri brand, and it comes in a 4oz can)
3-4 basil leaves (Thai basil or Italian basil)
1/4 of a red pepper
1 Tbs Fish sauce
1 Tbs Sugar
1 Tbs vegetable/canola oil

Directions:
1) Heat the oil in a saucepan on high heat. Then fry the curry paste in the oil for about a minute. It should be sizzling, but not burning.
2) Add the whole can of coconut milk to the saucepan. Stir thoroughly, until the curry paste is evenly distributed in the coconut milk. Turn down the heat to low.
3) Add the fish sauce and sugar, to taste. If you think it needs less or more, adjust the recipe.
4) DRAIN and RINSE the bamboo shoots. Put the whole can's worth into the coconut milk.
5) Let the bamboo shoot mixture simmer. Take this time to chop the chicken breast into thin, bite-sized pieces. Put the chicken breast into the curry. Stir.
6) Crush the basil and put it into the curry.
7) Chop the red bell pepper into thin strips. Add to the curry.
8) Cook the curry until the meat is thoroughly cooked and the bell pepper is cooked but still firm.

Serve with jasmine rice (or whatever rice you have).