Thai Red Curry Chicken

Ingredients

• 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 can coconut milk
• 3 tablespoons red curry paste
• 2 stalks lemongrass, bruised
• 6 kaffir lime leaves
• 2 tablespoons brown sugar
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 cup bamboo shoots, sliced
• 1/2 cup basil leaves, chopped

Instructions

1. 1

   In a large skillet or Dutch oven, heat a tablespoon of oil over medium-high heat.

2. 2

   Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.