*Gaeng Keo Wan Gai Directions: Fry curry paste in oil over low heat for 1 minute. Add 1/4 cup thick coconut milk and chicken. Increase temperature to med-high and cook for about 5 mins or until the chicken is done. Add peas, fish sauce, sugar and the rest of the coconut milk. Stir and cover. Lower the temperature to medium-low and cook until a thin layer of oil appear on the curry surface. Turn off the heat and add Kaffir lime leaves, chilies and basils and stir once or twice. Replace the cover until ready to serve. Serve with cooked rice or boiled somen noodles. Makes approximately 3 1/2 cups of curry. **Add the bamboo shoots and carot first and cook until almost tender then add the peas. From Gail Shimizu. Mm:Mk VMXV03A.