Spicy Thai Red Curry

1 lb boneless/skinless chicken breast, cubed
1/2 can of bamboo shoots
4 tbsp red curry paste
2 cups light coconut milk
2 fresh thai red chili peppers, finely chopped
15 thai basil leaves, sliced in three
2 tbsp fish sauce
1/4 tsp sea salt
1 1/2 tsp brown sugar (or palm sugar)
Juice from 1/2 a lime
1 tsp sriracha chili sauce
1/2 cup red bell pepper, chopped
1/2 cup frozen (or fresh) peas
1/2 cup green beans, cut to 1 inch peices
1/2 cup canned pineapple chunks

In a large wok, bring 1 cup of coconut milk to a bowl, stirring constantly. Add red curry paste and stir until well combined and smooth. Add chicken and simmer until cooked through. Add the remaining coconut milk, red chili peppers, fish sauce, sea salt, brown sugar and sriracha sauce. Simmer for an additional 5-10 minutes. Add vegetables and simmer for 10 minutes (or until beans and peppers are desired consistency). Remove from heat and stir in lime juice and basil.

Serve over jasmine rice (not included in nutritional info).

Serves 4 - 5

Number of Servings: 4

Recipe submitted by SparkPeople user EKSTEWART.