- Heat a deep pot or wok.
- Add oil, red curry paste, lemon grass, ginger and garlic.
- Cook one to two minutes.
- Add chicken and cook until chicken is no longer pink.
- Add shiitake mushrooms and bamboo and cook 1 to 2 minutes.
- Add the coconut milk and bring to a gentle simmer.
- Add the pineapple and raisins; simmer gently until pineapple is tender, about 3 to 5 minutes.
- Season with salt, nam pla, and brown sugar.
- Just before serving, stir in the tomatoes, basil leaves, and kaffir lime leaves.
- Garnish with basil leaves and sliced red Thai pepper.
- Serve with cooked jasmine rice.
Makes 4 servings.
Approximate Nutrient Analysis per serving:
750 calories, 33 g fat, 20 g saturated fat, 50 g cholesterol, 400 mg sodium, 91 g carbohydrate, 7 g fiber, 28 g sugar, 30 g protein
