Red Curry with Coconut Milk

1 Tbs. Vegetable Oil
1 small onion chopped finely
2 ½ tsp. Red Curry Paste (I used Mae Ploy from the Asian Market)
2 teas minced garlic
1 cup coconut milk
½ cup chicken stock
1-2 Kaffir lime leaves (whole)
2 lemongrass stocks (in 2 inch pieces)
1 Tbs. fish sauce
2 Tbs. palm sugar or brown sugar
1/8 tsp. salt
12 oz. chunked chicken (raw)
1 red or green pepper cubed
½ cup sliced bamboo shoots
½ cup thinly sliced carrots
½ tsp. cornstarch mixed with ½ tsp. water (thickener)
4 large sweet Thai basil leaves finely sliced
Jasmine Rice

Heat oil in wok or large frying pan and cook onion for a few minutes. Add red curry paste and minced garlic and cook, stirring for a minute. Add the coconut milk, chicken stock, lime leaves, lemongrass, fish sauce, sugar and salt and bring to a boil. Add the chicken and let it return to a boil. Stir in cubed pepper, bamboo shoots, and sliced carrots. Simmer on med.-low 10 min. or until vegetables are tender and chicken cooked through. Remove lemongrass and lime leaves. Add the cornstarch paste and stir continuously until thickened. Top with Thai basil leaves and serve over Jasmine Rice.

From Frozen:

Defrost

Heat 1 Tbs. oil in a large frying pan or wok. Stir fry garlic, carrots, peppers, and bamboo shoots for a few minutes. Add defrosted curry/chicken mixture and simmer until all is warmed through. The curry will be pretty thin. If you like it thicker add more cornstarch water mixture. Serve over Jasmine Rice.