AliveThe way life’s meant to be lived.

Ingredients

• 1/4 cup red curry paste
• 2 (13.5 ounce) cans coconut milk
• 2 skinless, boneless chicken breast halves – cut into thin strips
• 2 tablespoons fish sauce
• 1/4 cup evaporated cane juice
• 1 1/2 cups sliced bamboo shoots, drained
• 1/2 red bell pepper, julienned
• 1/2 small onion, chopped
• 1 cup pineapple chunks, drained

Instructions Coming soon…

Ingredients

• 2 cups Chicken breast (cut thick)
• 2 cups stock or water
• 9 oz. coconut milk
• 1 can of straw mushrooms
• 1 lemongrass (cut diagonally then crushed lightly)
• 4 pieces galangal (thinly sliced)
• 3-4 kaffir lime leaves (rip off the hard part)
• 1/4 cup fresh cliantro (cut 1 inch)
• 4 crushed small red peppers
• 2 tbsp. fish sauce
• 2 tbsp. sugar
• 1/2 tsp. salt
• 3-4 tbsp. fresh lemon juice

Method

1. Boil stock and put coconut milk. Then add baby galangal, lemongrass, kaffir lime leaves and coriander. Mix it together.

2. When the soup boiling, put chicken breast. Cook for 10 minutes. Add peppers, sugar, fish sauce and lemon juice. Use medium heat.

3. Maximize the heat. Then add straw mushrooms. Cook for 1 minute. Turn off the heat.

4. Dress with coriander.