Grilled Thai Red Curry Chicken - cooking recipe

Ingredients

1 (13 1/2 ounce) can unsweetened coconut milk
1 -2 tablespoon red curry paste
1 teaspoon fresh ginger, chopped
1 teaspoon fresh garlic, chopped
1 lime, juiced
3 tablespoons soy sauce
1 cup sweet basil (divided)
1 fresh chili pepper, cut into strips
1 1/2 lbs chicken breasts, pounded thin and even (about 4 breast halves)
1 (8 ounce) can bamboo shoots, cut into strips
1 medium bell pepper, cut into large pieces
1/2 lb green beans, cleaned and cut in 1 \" pieces
1 teaspoon brown sugar
lime slice (for garnish)

Preparation

Pour coconut milk into 1 gal sized re-sealable bag. Add curry paste, soy, ginger, lime and juice, half the basil and chili peppers.(jalapenos can be substituted for a slightly milder dish. Mash together well and then add the chicken.
Allow to marinate at least 2 hours, or overnight.
Prepare grill to medium high. Remove chicken from marinade and shake off excess. Grill chicken until juices run clear.
While grilling, strain marinade into a medium sauce pan and bring to a simmer. Boil gently for about 5-7 minutes.
Add the bamboo shoots bell pepper green beans, and brown sugar and boil an additional 5-7 minutes until thickened.(it may have a slightly oily appearance)
Plate chicken with veggies and some of the sauce on top, and garnish with lime slices and remainder of the basil.
Serve the rest of the sauce on the side along with some cooked basmati or jasmine rice.