A quick and easy to make Thai dish that is surprisingly tasty
  Ingredients
    1 lb. diced , boneless chicken
    1 tbsp red curry paste-can be found in small jars in Thai section of grocery stores
    1 can coconut milk (found in asian food section of grocery store)
    1/2 cup fresh basil leaves
    2 tbsp lime juice
    1 fresh red chilli (sliced length wise into 8 pieces)
    1/2 cup sliced zucchini
    1/4 tsp. salt
    5 oz. canned bamboo shoots (sliced lengthwise
    1 1/2 tsp sugar
    2 tbsp fish sauce (found in asian food section of grocery store)

Preparation:

  • In a pot, bring half the coconut milk to a slow boil, stirring constantly. Put in the red curry paste and chicken, stir well, and cook until done (about 5 minutes)
  • Add the remaining coconut milk, bamboo shoots, sugar and fish sauce, and bring slowly to a boil. Add salt to taste.
  • Add the zucchini, lime juice, sliced chilli, remove from heat. Garnish with sweet basil.
  • Can be served on top of rice.

If you are concerned about this being to "hot" you can cut the curry paste in half and leave out the chili.

From The Elegant Taste of Thailand by Sisamon Kongpan