Thai Red Curry

1 (14-ounce) can coconut milk
1 tablespoon red curry paste (more or less depending on you heat level)
1 tablespoon soy sauce
1 ½ tablespoons brown sugar
1 tablespoon lime juice
⅓ cup basil leaves - coarsely chopped
2 teaspoons olive oil
1 pound chicken breast halves - cut in 1" cubes
½ medium bell pepper - julienned (1-2 inch strips)
¼ medium purple onion - julienned (1-2 inch strips)
1 clove garlic crushed
½ tablespoon grated ginger
½ cup Bamboo shoots (or about the same qty as bell pepper, onion, and carrots)
1 medium carrot - julienned (1-2 inch strips)

In a medium saucepan, combine coconut milk and red curry paste. Bring to a low boil and let simmer for five minutes. Add soy sauce, brown sugar, and lime juice. Stir, let simmer for 5 more minutes. Add basil leaves; remove from heat.

In a large nonstick skillet, heat olive oil over medium high heat. Season chicken cubes with salt and pepper. When oil is hot, add chicken. Cook until no longer pink in the middle (about 7 minutes). Add garlic and ginger to chicken and let cook for 2-3 minutes. Add bell pepper, carrot, onion, and bamboo shoots. Saute until the vegetables wilt.

Add curry sauce to chicken mixture. Simmer for 5 minutes over low heat.

Serve over rice.

Serves: 4