Thai Curry Chicken

2T Red Curry Paste
14 oz. Coconut milk
3T Sugar
1/4 C. Fish Sauce
Slices of Red Pepper for garnish

1 lb. Boneless Chicken, cut into 1' pieces
1/2 c. Sliced Banboo Shoots
1/2 c. Fresh Sweet Basil, cut in large pieces

Heat sauce pan, add curry paste and 7 oz. of coconut milk. Combine thoroughly; add remaining milk, sugar, and fish sauce. Add chicken and bamboo shoots; bring to a slow boil and cook chicken for 5-10 min. Garnish with sweet basil and peppers. Serve with Jasmine rice.

Serves 4