Red Curry Chicken with Thai Sweet Basil

4 cans of straw mushroom (removed from can, washed and drained)

1 whole chicken (2 to 3 lbs, washed and cut into large chunks)

2 stalks of lemon grass (sliced in bias 2” long)

2 shallots (peeled and sliced in half)

3 garlic cloves (peeled and sliced in half)

2 chicken bouillons (Knorr brand)

½ can of red curry paste (about 2 tablespoon)

2 teaspoon shrimp paste

1 can coconut milk

¼ teaspoon black pepper

1 tablespoon extra virgin olive oil

3 (kaffir) lime leaves

¼ cup ginger (largely sliced)

1 tablespoon fish sauce

½ teaspoon sugar

1 to 2 bunches of Thai sweet basil (washed and used only the pinch-off leaves)

 In a large pot, add extra virgin olive oil, lemon grass, lime leave, ginger and garlic.  Let cook until lightly golden then add coconut milk and let simmer for 3 to 4 minutes then add curry paste, shrimp paste, fish sauce, chicken bouillon and black pepper and let simmer for about 5 minutes longer, then add chicken.  Give it a quick stir and cover pot, set heat to medium high and continue to cook for 20 minutes (stir every 5 to 10 minutes).

 Add mushrooms, stir and cook for another 8 minutes then add basil, stir and you are done.


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