Ingredients

1 cup water (chicken, or vegetable stock may also be used)
3 to 4 tablespoons red curry paste
2-3 slices galangal, 1/4 inch thick
1 pound pork or chicken, sliced thinly
2 tablespoons fish sauce
1 teaspoon sugar
1/2 cup canned bamboo shoot
1/2 cup canned baby corn
1/2 cup canned straw mushroom
8-10 fresh string beans, cut in to 2″ length
6 kaffir lime leaves
15 Thai basil leaves

Directions

Heat a wok and add the water, red curry paste, and galangal. Stir to combine and bring to a boil.

Add the meat and let it cook for 1 minute. Then, add the fish sauce and sugar, stirring to combine.

Gently transfer the bamboo shoots, baby corn, straw mushrooms, string beans, and kaffir leaves into the wok, stirring to mix.

Cover the wok and bring to a boil. Reduce the heat to medium and let it cook for 5 to 6 minutes.

Add the basil leaves, give it a quick stir, and cook for another 2 minutes. Serve with rice.