Qucik and yemmy red curry ricipe from easy to find ingredients called” Kheng  nore maie kai”

• 300 g  chicken breast or pork
• 1 can shredded bamboo shoots
• 1 can coconut milk
• 2 tbsp red curry paste
• 1 1/2 tbsp   thin soy sauce
• 1 tbsp  sugar
• 1/4 sweet basil leaves
• 5 kaffir lime leaves

Preparation

1. Wash chicken breast and pat dry cut into a small slices
2. Pour 3 cups water in to the pot, bring to boil on hight heat, add shredded  bamboo shoots and let it boid for 15 minutes
3. Drain, rinse in cold water set aside, then wash sweet basil, kaffir lime leaves and chillies, tear kaffir lime leave in hafe, remove central stem and slice chillies
4. pour about 1/2 cup coconut milk in a pot, bring to boil on medium heat then add red curry paste stir until throughly mixed  and let it boil until some oil appear surface, stir constantly
5. when coconut milk has an oily, add chicken, stir well until chicken is getting cook, add coconut milk about 2tbsp each time and about 3 time
6. Add shredded babboo shoots, stir thorugtty  add remaining coconut milk season with thin soy sauce and sugar, bring it to boil,add basil and lime leave , sliced chillies, stir quickly and remove from the heat
7. Spoon the curry in bowl and has rice along