Thai red chicken curry by Chompoopan K. Tan

Ingredients
- 200 grams bite sized chicken
- 8 chicken feet (or more if you like)
- 50 grams red curry paste
- 3 tablespoons cooking oil
- 1 cup coconut milk (I used a small Ayam packet)
- 1 packet bamboo shoots, sliced
- 3 fresh red chilies, sliced diagonally (optional)
- 1/4 cup sweet basil leaves
- 5 kaffir lime leaves, torn
- fish sauce to taste (I used around 3-5 tablespoons, as this curry should be salty than sweet taste)
- 1 teaspoon palm sugar (or brown sugar)
- 2 to 4 cups water

Preparation
1. Cook chicken feet in a separate pot until soft, may be about 20 mins. Set aside.
2. Heat 3 tablespoons of oil in a wok over medium to lower heat. Add red curry paste, and keep stirring until fragrance.
3. Add 1/2 cup coconut milk and keep stirring until boil for 5-10 mins, you'll see bubbles of red oil on top.
3. Add the chicken and stir until cooked through. Then add in cooked chicken feet. Keep stirring for 5 mins. If the curry is too dry, add some coconut milk.
4. Pour 2 cups of water in to the wok, bring to boil. Add bamboo shoots in to curry, bring to boil and continue cooking for 7-10 mins.
5. Add the remaining coconut milk, bring to boil. Gravy should be covered all ingredients. Add more water if the gravy is too thick or add more coconut milk if the gravy is too watery.
6. Taste the gravy before adding fish sauce and sugar. Red curry should be salty than sweet taste.
7. Add kaffir lime leaves into low boiling curry, turn off the fire after a few minutes. Then add sweet basil leaves (and chilies if u have) into curry and mix in the curry to avoid leaves turning black. Serve hot with steamed jasmine rice or rice noodles!

PS. All the ingredients are roughly estimated as I cook often and don't need to measure anymore.