Thai Curry with Chicken and Vegetables

 Ingredients:

One 13.5 ounce can coconut milk (do not shake can)

1/2 cup vegetable stock

4 teaspoons soy sauce

2 teaspoons brown sugar

6 tablespoons Thai red curry paste

2 cups diced chicken

1/2 cup diced onion

2/3 cup diced red bell pepper

2/3 cup diced zucchini or summer squash

2/3 cup bamboo shoots sliced (optional)

8 large basil leaves, cut into thin chiffonade

Directions:

1. Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce and brown sugar. Stir until the sugar is dissolved.

2. Heat a medium saucepan over medium heat. Add chicken and begin to lightly brown, about 5-7 minutes. Add coconut cream to cooked chicken over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper, zucchini, bamboo shoots. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.

3. Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems to thick.

4. To serve, place the curry in a warm serving bowl and garnish with the basil. Serve over rice.