Directions

1In a medium saucepan, heat 3 tbsp. of coconut milk to medium and stir in curry paste and lime leaves. Stir-fry for about 30 seconds until paste starts to brown.

2Stir in remaining coconut milk into curry paste. Increase heat to high until boiling. Allow to boil for about 10 to 20 minutes or until reduces about 1/4.

3Reduce to simmer. Add chicken, Basil leaves, bamboo shoots, onion, fish sauce, Tamarind, and sugar. Let simmer for about 10 to 15 minutes, or until chicken is cooked through tender.

4Garnish with Bell Peppers.