2 T. vegetable oil
2 Tablespoons red curry paste
3 cups coconut milk
1 lb. Boneless (skinless chicken), breast (trim fat and slice ¼ inch thick)
5-6 fresh kaffir lime leaves
½ cup fresh jalapeno peppers (chopped fine)
1 cup cut string beans or sliced bamboo shoots
4 Tablespoons fish sauce
1 T. superfine sugar
1 red pepper
cut into thin strips

In a heavy saucepan set over moderately high heat, heat the oil. Add the curry paste. Stir for 2 minutes. Add the coconut milk. Stir to combine. Add chicken and kaffir lime leaves. Cook, stirring, until the chicken changes color and firms up, about 4-5 minutes. Add the string beans or bamboo shoots, basil, jalapeno peppers, fish sauce and sugar; heat through. Transfer to a serving dish and garnish with red pepper.

n a heavy saucepan set over moderately high heat, heat the oil. Add the curry paste. Stir for 2 minutes. Add the coconut milk. Stir to combine. Add chicken and kaffir lime leaves. Cook, stirring, until the thick.