Red Curry Chicken
1 1/2 pounds boned, skinned chicken breast, sliced into thin
bite sized pieces.
2 to 2 1/2 cups fresh chicken stock

Red Curry Paste :
2 teaspoons sugar
3 tablespoons fish sauce
2 1/2 cups thick coconut milk
6 to 10 ounces bamboo shoots, cut lengthwise into 20 to 30
wedges about 1/2 by 3 inches.
4 jalapeno or serrano chili peppers, stems removed, cut
lengthwise into quarters
1 cup Thai or Italian basil leaves, loosely packed (
approximately 60 leaves)

Parboil the chicken in the Chicken stock for 2 minutes, or
until it is just done. Remove the chicken, reserving the stock. Set
aside. Add the curry paste, sugar, fish sauce, and 1 cup of
the coconut milk to a large well seasoned pan or wok. Bring to a
boil and reduce over medium high heat for 15 to 20 minutes,
scraping the sides and bottom of the pan as needed to prevent
sticking or burning as the mixture becomes somewhat dry and pasty.
Tiny pockets of oil from the coconut milk should start to
surface at this time. If the oil does not surface, add 3 to 4
tablespoons of the reserved chicken stock and bring to a boil. Reduce
for 3 to 4 minutes. Repeat if necessary. Cook for another 10
minutes at medium high heat, scraping the sides and bottom of
the pan. Add the remaining 1 1/2 cups coconut milk and 1 cup of
the reserved chicken stock. Just before the curry starts to boil
again, add the chicken and bamboo shoots. Bring to a vigorous
boil. do not stir. Remove from stove and add the chili peppers
and Thai basil leaves. Stir and serve immmediately....