1 tablespoon of kaffir lime leaves (thinly sliced)
Make the stir-fried paste by adding yellow chili pepper and garlic to a mortar and pestle. Crush everything until a thick paste.
Heat the wok about 2 tbsp of Healthy Chef Sunflower Oil with medium heat, then fry the chili paste for 30 seconds. Then add chicken, bamboo shoots, sugar, fish sauce and chicken broth. Keep stir-frying until the chicken is completely cooked.
Add some of thinly sliced kaffir lime leaves to the wok and stir everything. Ready to serve with steamed rice.