Ingredients
- 4 oz (125 g) Thai curry paste
- 4 cups (1 liter) coconut milk, divided
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 3 fresh kaffir lime leaves, torn (optional)
- 6 oz (175 g) skinless, boneless chicken, cut into thin, bite-size pieces
- One 8-oz (250-g) fresh or canned sliced bamboo shoots
- One 15-oz (430-g) can baby corn, cut in half lengthwise
- ½ red onion, sliced
- ½ cup (12 g) loosely packed fresh Thai basil or sweet Italian basil leaves
How to Make It
- Add the curry paste to a medium pot and turn the heat to medium-low. As the pot heats up, the curry paste will begin to fry, release its oils and become fragrant. It’s best to keep the heat fairly low as you are doing this—otherwise you may burn the curry paste.
- When the pot is hot and the curry paste is fragrant, pour in half of the coconut milk and turn the heat to high. Whisk until the curry paste has dissolved into the coconut milk. Pour in the remaining coconut milk, fish sauce, sugar and kaffir lime leaves.
- Bring the curry to a gentle boil and then add the chicken slices, bamboo shoots, baby corn and red onion. Stir well and simmer for 3 to 5 minutes, until the chicken has been cooked through. Timing depends on how thin you’ve sliced your chicken. Turn off the heat, stir in the basil leaves and serve with steamed Jasmine rice.
