2 tablespoons yellow curry paste
2 tablespoons oil
500 g/1 lb chicken thigh or drumstick fillets, diced
125 ml/4 fl oz/1/2 cup coconut milk
125 ml/4 fl oz/1/2 cup water
1 canned bamboo shoot, sliced
1 tablespoon fish sauce
1 teaspoon palm or brown sugar
2 kaffir lime leaves
Fry curry paste over medium-low heat in oil for 3 minutes. Add chicken and fry for a minute longer, stirring.
Add coconut milk and water, bamboo shoot, fish sauce, sugar and lime leaves and simmer until chicken is tender and gravy reduced.
Serve with steamed rice.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)