This is Kathy's favorite curry recipe. She makes it almost EVERY time we come to visit. You decide how HOT you want to make it.
1 can (14- oz) coconut milk (regular or light) 1-2 TBS red curry paste (warning, 1 TBS is flaming hot like 3+ stars so adjust to taste) 1 TBS fish sauce 2 TBS brown sugar 1/3 cup water 1 can, 8-oz sliced bamboo shoots, slice each 3 times lengthwise to make thin sticks 7 ounces cooked chicken cut into pieces
Cook coconut milk and curry paste over medium heat 5 minutes, then add the fish sauce, brown sugar, bamboo shoots and water. Simmer another 10 minutes; add chicken and heat till warm. Serve with Jasmine rice.