Thai Red Curry

*Recipe from my friend Elizabeth*

2 lbs. chicken

2 TBSP vegetable oil

3 cans coconut milk

2 cans lychees

2 cans baby corn

1 small jar red curry paste

1/2-1 cup kaffir lime leaves

1-2 pieces palm sugar OR 1-2 TBSP granulated sugar

2 children bullion cubes

*Rice (cooked)

1) Cut chicken into bite-size pieces. Drain baby corn and cut each piece in half. 

2) In a large pot, heat oil over medium-high heat. Add oil and heat. Add half jar of red curry paste (I only use about 1 TBSP because it's very spicy). Sauté curry paste in oil for 1-2 minutes, stirring constantly.

3) Add chicken and sauté for 3-5 minutes.

4) Add coconut milk and 1 1/2 cans water.

5) Add palm sugar (or sugar), bullion cubes, kaffir lime leaves, and baby corn

6) Serve over rice