1 can Red curry paste 1 can Coconut milk 1-1 ½ pounds. Chicken, cut into 1/3 "- thick slices 3-4 lime leaves, in twain 1 can bamboo shoot strips 1 el palm sugar 2 el Thai fish sauce (Nam Pla) 1 cup water 1 cup loosely packed fresh Thai basil
Fry the red curry paste with 1/2 tin coconut milk, in a pan until fragrant, with the aid of medium-high heat. Stir so that it does not burn, about 3 minutes Add beef slices and kaffir lime pieces there. Helm until well is mixed with curry sauce and the meat cooked. Add the rest of the and coconut milk bamboo shoots far. Then add the water and then bring to a boil. Reduce heat moderately low, and let it simmer for about 15 minutes, or until the meat cooked. Joint palm sugar and fish there. Stir well. Adjust the flavor to your own taste. The sauce may not liquid and not thick. Finally, add the Thai basil leaves together, and turn the fire immediately. In this way, to the leaves continues to retain the green color.