Red Chicken Curry

For week episode 3 I decided to make one of my favorite dishes of all time, Red Chicken Curry. This is a somewhat spicy dish by itself, but if you watch the video you will see I may have put a little too much spice on mine.

Red Chicken Curry

1 Liter or 4 C. Coconut Milk
2 T. Red Curry Paste
2 -4 T. Curry Sauce. (This is optional, but I find it gives it a little more curry flavor to the dish. As much as you want can be added for taste.)
1 Lb. Chicken
2 T. Fish Sauce (which I actually forgot to add during the show)
1 T. Sugar (which I also forgot to add)
8oz. Can of Bamboo Shoots.
1/2 C. Onion, sliced
4 Cloves of Garlic
Favorite Hot Sauce (I used Mad Dog 357 Special Edition, which has a scoleville rating of 600,000. That is incredibly hot, so add as little or as much of your favorite as you want.)

Pour half of the coconut milk into a wok or large pot over medium heat. Bring to a boil stirring constantly until the milk has separated.

Add the curry to the pot and cook for 2-3 minutes, stirring continuously to prevent sticking.

Add chicken, fish sauce, sugar, onion and garlic to the pot. Stir well and cook for 5-6 minutes until chicken is cooked through.

Then add the rest of the coconut milk and bamboo shoots and bring to a boil, stirring constantly to prevent sticking.

Serve over hot rice or noodles and enjoy.