BY KAREN BOSSICK

Its bright red and green colors provide the perfect complement for the Christmas holidays. And its delicious spice is perfect to banish the stuffiest of noses.

Dang Chanthasuthisombot joins Marie Gallo in her kitchen on Eye on Sun Valley to share his recipe for Thai Red Curry Chicken.

 Dang introduces us to Kaffir leaves, a key ingredient in Thai cooking and other Southeast Asian cuisines. Dang says the dark green leaves are probably one of the most aromatic of all herbs. Throw in a little Thai basil, which sports an anise- or licorice-like flavor, and you’ll be swooning right along with us!

Dang’s Thai Red Curry Chicken

2 teaspoon vegetable oil

1 chicken breast

1 cup bamboo shoots

1 cup red and green bell peppers

½ cup peas and carrots

Salt and pepper to taste

Kaffir leaves

4 oz. red curry paste

19 oz. coconut milk

A few leaves of Thai basil

Pinch of sugar

Coat saucepan with two teaspoons of vegetable oil. Add chili paste. Stir until you get a good aroma. Add chicken; stir until half-cooked. Add coconut cream; mix together. Tear apart kaffir leaves, removing the ribs, and add them to the mix, along with the bamboo shoots. Add peas and carrots and red and green peppers and mix. Sprinkle about one teaspoon salt and one teaspoon pepper into the mixture. Cook five to 10 minutes until the chicken and peppers are cooked. Add a pinch of sugar, along with Thai basil. Serve over rice.