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| 2 Esslöffel | Red or green curry paste |
| 3 Esslöffel | vegetable oil |
| 3/4 x ca. 450 g | Boneless chicken meat; cut in small cubes |
| 2 Dose | Unsweetened coconut milk; about 1 1/2 cup each |
| 1 Tasse | Water or chicken broth |
| 1/2 Tasse | Baby corns |
| 1/2 Tasse | Straw mushrooms |
| 1/2 Tasse | bamboo shoots sliced |
| 5 | Kaffir lime leaves * |
| 1/2 Teelöffel | Salt; more or less to taste |
| 10 | basil leaves fresh |
| 1/2 | red bell pepper julienned |
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1. Fry curry paste in oil in saucepan until fragrant.
2. Add chicken and saute for about 1 minute over medium high heat.
3. Add remaining ingredients except basil leaves or red bell pepper.
4. Bring just barely to a boil; reduce heat and simmer 20-30 minutes.
5. Just before serving, stir in basil leaves or red bell pepper.
chicken if you wish. If Straw mushrooms aren't available you can use regular or another type you can locate easily.
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