Red Curry Chicken - cooking recipe

Ingredients

1 (13.5 oz) can coconut milk
1/4 cup Thai red curry paste
2 None fresh kaffir lime leaves
1 lb chicken thigh fillets, cut into 1 inch pieces
1 (8 oz) can bamboo shoots, drained
2 tbsp fish sauce
1 tbsp brown sugar
1 tbsp lime juice
1/2 cup fresh cilantro leaves
None None steamed jasmine rice, to serve
None None lime wedges, to serve
None None fried shallots, to garnish

Preparation

Heat 1/2 cup coconut milk in a wok over medium-high heat for 4-5 mins, or until milk starts to separate. Add curry paste and cook, stirring, for 2 mins, or until fragrant. Add remaining coconut milk, lime leaves and chicken. Bring to a boil then reduce heat and simmer for 5-6 mins, or until chicken is cooked through.
Stir in bamboo shoots, fish sauce, brown sugar, lime juice and cilantro. Simmer for 1 min, or until heated through. Serve immediately with rice, lime wedges and fried shallots.