2 (2in) Galangal Slices
4 Kaffir Lime Leaves
6 Garlic Cloves
1 ½ Cans Coconut Milk
4 Chicken Breasts (Sliced)
1 Cups Bamboo Shoots (Sliced)
1 Cup Chinese Long Beans (2inch)
1 Red Bell Pepper (Sliced)
1 Green Bell Pepper (Sliced)
1 Cup Mushrooms (Sliced)
3 TBSP Red Curry Paste
2 TBSP Sugar
2 tsp Fish Sauce
½ Cup Basil Leaves
1 Cup of Chicken Stock
Use a mortar and pestle to smash the galangal, garlic, and kaffir lime leaves into a paste. Add the red curry paste and blend well.
In a large wok, pour in half a can of coconut milk and bring to a boil. Add in the curry mixture and stir constantly until the liquid becomes reduced. The coconut oil will separate from the paste and thicken.
Toss in your chicken and coat the pieces with the curry paste.
Next you will add in the remainder of the coconut milk and chicken stock. Combine well and lower heat to a medium high.
Stir in sugar and fish sauce. Add vegetables, bamboo shoots, Chinese long beans, mushrooms, green bell peppers, and red bell peppers. Bring to a boil.
Taste and adjust seasoning. Remove from heat and add in the Thai basil leaves right before serving.
Serve over rice.
