gaeng normai gai

• 2 tablespoons vegetable oil
• 1 large garlic clove, finely chopped
• 1 tablespoon red curry paste (see page 72)
• 1 cup coconut milk
• 2 tablespoons fish sauce
• 1 teaspoon sugar
• 6 ounces skinless boneless chicken breast, finely sliced (about 3/4 cup)
• ½/ cup chicken broth
• 4 ounces bamboo shoots, cut into thin slices
• 3 Kaffir lime leaves, finely sliced
• 3 large fresh red chilies, sliced lengthwise
• 20 holy basil leaves

1. In a wok or frying pan, heat the oil and fry the garlic until golden brown. Add the curry paste and cook briefly, stirring well. Stir in half the coconut milk, the fish sauce, and the sugar. Add the chicken and stir well, then add the chicken stock and bamboo shoots. Stir again.
2. Add the remaining coconut milk, the lime leaves, and the chilies. Stir and cook until the chicken is cooked through.
3. Add the basil leaves, stir, and cook gently for 1 minute, then turn onto a serving dish and serve.
4. Preparation time: 5 minutes Cooking time: 5 minutes