1. Carefully spoon about 1 cup of the thick cream from one can of coconut milk. 2. Place the coconut cream and curry paste in a large Dutch oven and bring to a simmer over high heat, whisking to blend, about 2 minutes. 3. Maintain this brisk simmer and whisk frequently until almost all of the liquid evaporates, 3-5 minutes. 4. Reduce the heat to medium-high and whisk constantly until the cream separates into a puddle of colored oil and coconut solids, 3-8 minute.(You should hear the curry paste start to fry in the oil). 5. Continue cooking until the curry paste is very aromatic. 6. Whisk in the remaining coconut milk, the fish sauce, and the brown sugar. 7. Bring back to a brisk simmer and cook until the flavors meld and the sauce thickens, about 5 minute. 8. Season chicken with salt and add it to the pot, stirring until the pieces are separated and evenly coated with the sauce. 9. Stir in the mushrooms and the bamboo shoots and bring back to a brisk simmer over medium heat. 10. Cook until chicken is cooked through. 11. Stir in bell pepper and cook until crisp-tender. Off the heat, stir in the lime juice and basil. Serve immediately with rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
