Lalana's Thai Chicken Curry

approx. 2 1/2 lbs. boneless chicken breasts
2 (4 oz.) cans red curry paste
2 (13.5 oz.) cans coconut milk
1 (20 oz.) can sliced bamboo shoots, drained
fish sauce to taste (approx 1/4 cup)
3 to 4 sprigs fresh basil, wash and strip off leaves, discard stems
1 Tablespoon white suger
Thai red peppers for garnish

(Note: Thai cooking is not an exact type of cooking style.
EVERYTHING is give or take a bit depending on preference and taste.
It turns out a bit different every time.)

Prepare chicken breasts by slicing into thin slices approximately 2 inches long and 1/4 inch thick.

Spoon two to three tablespoons of coconut milk into a large pot over medium-high heat.
Add the two cans of red curry paste. 
Use a wooden spoon to stir the curry paste into the small amount of coconut milk
until smooth and bubbly and continue to cook until curry paste changes color and
becomes very pungent, about 3 to 5 minutes.
Add chicken.
Stir to ensure that all chicken slices are seperate and coated in curry paste.
Cook until all chicken is white and firm, no longer pink.

Add the remaining coconut milk.
Stir and bring to a boil.
Lower to medium low heat and add drained sliced bamboo shoots, basil leaves and sugar.
Allow to simmer for 1/2 hour.
Add fish sauce in Tablespoon increments, 
stirring thoroughly and tasting each time until the curry is salted to taste.

Allow to simmer for a total of 2 hours so that chicken is very tender.
Meanwhile, slice Thai red peppers in half and clean out seeds,
this is where the majority of the hot flavor is.
Slice the red halves in thin slivers and sprinkle across the top as garnish.
Serve with Thai white rice.

Tips: 

If too much fish sauce is added, additional coconut milk can reduce the salty taste
or add a peeled and quartered potato to absorb the salt which can be left in or
removed at the end of cooking.

If too much sugar is added, additional fresh basil can reduce the sweetness.