Gaeng Kilauan

Ingredients

• •3 tablespoons red curry paste
• •1 can (14 oz) coconut milk
• •1.5 lbs chicken breast, cut into bite-sized pieces
• •1 cup bamboo shoots, sliced
• •2 tablespoons fish sauce
• •1 tablespoon palm sugar or brown sugar
• •1 cup chicken broth
• •3 cloves garlic, minced
• •1 tablespoon vegetable oil

Directions

1. 1Heat oil in a large pot over medium-high heat and add minced garlic, stirring for 30 seconds until fragrant.
2. 2Add red curry paste and stir-fry for 1-2 minutes to release the spices.
3. 3Pour in coconut milk and chicken broth, stirring well to combine with the curry paste.
4. 4Add chicken pieces and bring to a gentle simmer, cooking for 8-10 minutes until chicken is nearly cooked through.
5. 5Stir in bamboo shoots, fish sauce, palm sugar, and torn kaffir lime leaves.
6. 6Simmer for another 5-7 minutes until chicken is fully cooked and flavors meld together.
7. 7Taste and adjust seasoning with additional fish sauce or sugar as needed.
8. 8Serve hot garnished with fresh red chili slices over jasmine rice.

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