Coconut Curry
1 – 14 ounce can coconut milk
1 tablespoon red or green curry paste
2 tablespoons grated ginger
1 tablespoon soy sauce
Juice of 1 fresh lime
1 tablespoon honey
1 pound chicken, cut into bite-sized pieces (about 5 breasts)
4 green onions, sliced
½ red onion
1 small can sliced bamboo shoots
1 bunch sweet basil, chopped or ½ bag of Thai basil
In a large sauté pan warm the coconut milk with the curry paste, ginger, soy sauce, lime juice and honey. When it is bubbling, add the chicken, onions and bamboo shoots.
Stir occasionally until the chicken is cooked through; stir in chopped sweet basil.
Serve on a bed of steamed jasmine rice.