Thai Red Curry - Eric Anwiler

2 Tbl Hot Chili Sesame Oil
2 Chicken Breasts
Salt and Pepper
Saute seasoned chicken breasts in oil until almost or fully cooked through. Remove from pan and cut into bite sized pieces.

Jasmine Rice- cook according to package directions. 

1 Medium Onion
1 Large Green Pepper
3 Tbsp Red Curry Paste
1 Can Coconut Milk
1 Small Can Bamboo Shoots
3-4 Thai Basil Leaves
In same pan, saute onion for 1-2 minutes, then remove onion and allow pan to cool to medium-low heat. Add curry to pan and allow to cook 1 minute. Add coconut milk, bell pepper, chicken and bamboo shoots. Bring contents to a simmer and allow to simmer for at least 12 minutes. Stir in Thai Basil and serve over rice.