2 T cooking oil
1/2 cup round onion sliced
1 teaspoon peeled minced garlic
1 cup skinless and boned chicken breast cut in small pieces
1/4 cup ck stock
2 T red curry paste
1/2 cup long bean cut 1″ pieces
1/2 cup bamboo shoots sliced thin
1 T oyster sauce
1 teaspoon fish sauce
1/3 T sugar
1/2 cup coconut milk
cornstarch mixture (2T water + 1 T cornstarch)
1 cup Thai basil
Method
Heat up wok, make sure your wok is smoking hot then add oil. Toss in onions, fry for 30 seconds, then toss in minced garlic (be careful not to burn the garlic). In order add chicken breast, long beans, bamboo shoots and chicken stock, toss for a minute. Then add red curry paste, oyster sauce, fish sauce and sugar. Stir. Then add coconut milk and a little bit of cornstarch to thicken. Simmer until bubbling then at the last moment toss in Thai basil and plate.
