Chicken Curry with Bamboo Shoots

This is also based off of one of my dad's recipes.

Ingredients

• 1 lb boneless chicken breast
• 1 can sliced bamboo shoots
• 2 tbp red curry paste
• 2 cups coconut milk
• 1 cup fresh Thai basil leaves, torn
• 1 tbp fish sauce
• 1/4 tsp salt
• 1.5 tsp brown sugar
• 12 kaffir lime leaves
• 3 segments of lemongrass, bruised.
  

Wash the chicken and cut it into whatever size you want. If the bamboo shoots aren't already sliced, slice them. Usually they come sliced though, so it shouldn't be a problem.
Pour 1 cup of the coconut milk into a pan. The recipe says "wok", so use a wok if you have one. We don't, so we just used a saucepan-type-thing. Bring to a boil over medium high heat, stirring constantly. Add the chili paste. Cook until the coconut milk is reddish. Add the lemongrass.
Add the chicken and saute until the chicken turns white. I don't know how you'll be able to tell, since it's sitting in red sauce. Just do your best. Don't eat raw chicken.
Add the rest of the coconut milk, the bamboo shoots, fish sauce, salt, brown sugar, and lime leaves. Bring to a boil again. Then add the torn basil. Turn off the heat.
Eat.
Steam some rice with this and eat it.

Thoughts: This was totally killer. I could have used another tbp of fish oil, but Dan doesn't really like it all that much. He actually doesn't want to put any fish sauce in it. So we'll have to think about that. Next time Dan also thinks we should steam the rice in a rice basket rather than like, cooking it on the stove top. Jasmine rice would be better too. We just used plain long-grain rice. I would eat this all the time. And it took like, no time at all.

Disaster Index: 1/10