Thai Red Curry

2 cups coconut milk
2 Tbsp red curry paste
2 lb chicken breast, cubed in 1-in pieces
1/4 cup fish sauce
3 Tbsp sugar
1 cup canned bamboo shoots, in strips
1 cup cut baby corn
2 chopped Roma tomatoes
1 cup lychee
1 red bell pepper, sliced in strips
5 to 8 kaffir lime leaves
1/4 cup sweet basil leaves

Heat half the coconut milk and the red curry paste in a large saucepan or wok.  Heat to boiling and cook 2 minutes.

Add the chicken and continue stirring until just cooked.  Add the fish sauce, sugar, vegetables and reheat to boiling.

Add the remaining ingredients and heat just to boiling.  Remove from heat and serve over jasmine or basmati rice.