This is the easiest recipe and so delicious. I think it is better than the yellow curry Thai dish. You can add a little heat by adding a Thai chili or a sliced Serrano chili. If you cannot find kaffir leaf (lime leaf) squeeze some lime juice into the dish. Asian markets generally have but I have run into problems locating it in an Asian market. Also Thai basil is best but you can use regular basil in a pinch if you cannot find it in an Asian market.
1 pound chicken breast. cut thinly on the bias
1 medium red pepper julienned
1/2 medium red onion sliced thinly
1 Serrano chili sliced (optional if you like spicy)
1 kaffir leaf (looks like two leafs together) , chiffonade (sliced thinly looks shredded)
1 can coconut milk unsweetened
1 cup bamboo shoots- probably have to buy canned if you cannot find you can leave out and still delish.
1/2 cup Thai basil ripped from the stem
1/4 cup Thai chili paste
2 tsp tamarind paste
1 Tbs brown sugar
Pour about a half cup of the cream (top of the can) from coconut milk in large skillet or wok. Mix the chili paste into the cream and cook it until it separates and looks like peanut butter. The edges of the pan should look caramelized. Pour in the rest of the can of coconut milk and let it come to a boil. Put in the kaffir leaf or squeeze in lime juice from 1/2 of a lime. Put in the chicken and let it cook for about 5 minutes. Add the onion, peppers and bamboo shoots. Cook for about 6 additional minutes until sauce thickens. Add 1 Tbs brown sugar and the tamarind paste and cook for another 2 minutes.
NUTRITIONAL CONTENT (6 oz protein 1/3 of sauce):
Original recipe from Jeff Tila