How to make thai food: Chicken Red Curry with Bamboo Shoot

Chicken Red Curry with Bamboo Shoot

Ingredients
1 lb boneless chicken tight, cut into bite size
6 oz red curry paste
1 can (13.5 Fl. Oz.)Chao Koh coconut milk
3 ½ tablespoons coconut sugar
9 tablespoons fish sauce
2 cans bamboo shoot, drained of all liquid
2 tablespoons vegetable oil
1 cup water
50 Thai basil leaves

Preparation
Heat oil in a saucepan over the medium heat. Add oil, red curry, carefully stir until fragrant (it will splatter a bit) and get some color, about 5 minutes. Stir in 5 tablespoons coconut milk, using a thick coconut milk (usually the top-half portion). Occasionally sauté until it comes back up to a simmer, cook for about 5 minutes. Gently stir in chicken pieces gradually until they are cooked through, about 5 minutes. Pour in the rest of coconut milk and cook 1 minute more. Add coconut sugar, fish sauce, bamboo shoot, and cook stirring until it comes back up to a simmer, about 2 minutes. Stir in Thai basil and cook about 1-2 minutes. Serve hot with steamed rice.