Secret recipes handed down by ninjas.

This recipe is how I learned to win friends and influence people. It remains one of the most tastiest and beautiful dishes I have made. It’s super delicious! If you want to impress someone, make a batch.

As a disclaimer, the amounts of fish sauce, soy sauce, brown sugar, and curry paste are APPROXIMATES. You can add a little more or a little less to your liking. If you come to me complaining about how it didn’t taste good, I’ll probably laugh at you… Then karate chop you to death.

Ingredients:
Sauce Base:
2 Cans coconut milk
1/2 Asian Soup Spoon full of Red Curry Paste
1 Tsp. Fish Sauce (Yeah, this stuff stinks, I know. Use it anyways)
1 Tsp. Soy Sauce
1 Tbs. Brown Sugar (Might wanna add a little bit more depending on how sweet you want it to taste. Brown Sugar is my secret ingredient!)
Lime Zest from one Lime

The Yummy Stuff:
1 Large White Onion, Sliced into strips
1 Large Green Bell Pepper, Sliced into strips
1 Large Red Bell Pepper
1 Small can Bamboo Shoots
1 Heaping Handful of Sliced FRESH Green Beans (If you used canned ones, I will know, and hunt you down, plus it will taste nasty)
2 Chicken Breasts, sliced thin
1 Small handful Thai Basil, cut into strips

Serve with JASMINE RICE (Any other kind, and you’ll regret it)

DIRECTIONS:
We need to create the base for the curry first. All we really need is a wok. Yay!

1. Open the 2 cans of Coconut Milk. See the nice white gooey stuff on top? It’s our friend. Put it in the wok, and incorporate the curry paste into it. Let it cook for a couple minutes, and keep stirring so it doesn’t burn.
2. Add in the sauce base ingredients. The Coconut Milk, Soy Sauce, Brown Sugar, Fish Sauce, and Lime Zest.
3. Start adding the “Hard” vegetables first. The fresh Green Beans, the Bamboo Shoots, and the Onions. I usually let it boil just a little bit (or close to).
4. Give it a couple minutes, then add the Bell Peppers and Chicken. Just let that cook until the chicken is done all the way through. (If you sliced it thinly, this shouldn’t take long)
5. Turn off the heat, and throw in the Basil. Give it a nice stir.
6. Serve over rice, and now your guests will belong to you.