Ingredients

1/2 cup chicken, sliced into bite-sized pieces)

1 can coconut milk

1/2 cup bamboo shoot; or eggplant

1/2 cup water

2-3 kaffir lime leaves, fresh

1 tablespoon basil leaves, fresh

2 tablespoon fish sauce

1 tablespoon sugar

2 tablespoon cooking oil

1-3 tablespoon red curry paste (to taste)

1 cup white rice

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Preparation

At medium heat, put cooking oil with curry paste in sauce pan, add small amount of coconut milk and cook until a film of oil appears. Then add chicken mix until it changes color. Add remaining ingredients, bring to a boil, and continue to cook until chicken is done. Garnish with basil leaves just before serving with white rice.