Canned shoots are ok, but fresh are usually available at regular supermarkets. This recipe utilizes the red curry paste recipe.

Ingredients:

• 10 oz skinless and boneless chicken breasts
• 1 8-oz can sliced bamboo shoots
• 1 red jalapeno pepper
• 1 handful basil
• 1 lime
• 1 can unsweetened coconut milk
• 2 tbsp Red Curry Paste
• 2 tbsp Thai fish sauce
• ¼ tsp salt

Procedure:

1. Rinse chicken, pat dry, and cut into ½ inch cubes, measuring 1 ½ to 2 cup
2. Drain bamboo shoots. Rinse Set aside.
3. With kichen gloves, slit jalapeno in half, rinse out seeds, cut into small pieces. Set aside.
4. Wash basil thoroughly, pat dry, and remove the leaves, discarding the stems.
5. Reserve 4 leaves for garnish, cut remaining leaves to measure 1 cup. Set aside
6. Wash and peel the lime, cut peel in thin strips*
7. Measure 1 tsp lime peel. Set aside.
8. Open the milk and skim off the coconut cream from the top. Measure ¾ cup and put in 4-quart saucepan.
9. Boil curry paste and coconut cream for 2 minutes.
10. Add chicken cubes until white through.
11. Add the remaining coconut cream, peel, sugar, bamboo shoots, chili, basil leaves, fish sauce and salt.
12. Combine ingredients and stir-fry for 5 minutes.
13. Serve with rice, garnished with extra basil leaves.