Kaeng Phet

Ingredients

• Thai basil leaves - 1/2 cup
• Kaffir lime leaves - 4
• Palm sugar - 2 tablespoons
• Fish sauce - 2 tablespoons
• Bamboo shoots - 1 can (8 oz), drained
• Onion - 1, sliced
• Bell peppers - 2, sliced
• Chicken breast - 1 lb, sliced
• Coconut milk - 2 cans (14 oz each)
• Red curry paste - 3 tablespoons

Instructions

1. In a large pot, heat the red curry paste over medium heat for 1-2 minutes.
2. Add the chicken and cook until browned, about 5 minutes.
3. Add the bell peppers and onion and cook for another 5 minutes.
4. Add the coconut milk, bamboo shoots, fish sauce, palm sugar, and kaffir lime leaves. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
5. Stir in the Thai basil leaves and serve over rice.