Green or Red Curry with Chicken

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Green or Red Curry with Chicken article

Original Nong's recipe

Main Ingredient
Boneless Chicken cut in bite size	1 lb.
Red or Green curry paste	2 1/2 tbsp.
Cooking oil	3 tbsp.
Chef's Choice Coconut milk	2 cans.
Sliced Bamboo shoot	1 1/2 cups.
Thai eggplant	1 cup.
Kaffir lime leaves ,cut in half	7 pcs.
Salt	1/4 tsp.
Sugar	1 tsp.
Fish sauce (or as needed)	3 tbsp.

Fresh long red chilli, sliced*	1 pc.
Thai basil leaves	2 cups.

*or 1/2 bell pepper

* Serve size 3 persons

Cooking Method

In a pot put the oil and curry paste and stir over low heat for 2 min. Then put in the chicken, the bamboo, eggplant, and kaffir lime leaves. Cook over high heat for 5 min.
Add the coconut milk, sugar, fish sauce, and salt. Bring slowly to a boil and cook till chicken is completely done, about 2 min.Add coconut milk
Stir in chilli and Thai basil and remove from heat

Tip : Red curry paste is not too spicy. If you like very spicy, you should use green curry paste. You can eat it with Jasmine rice or rice noodle.