Red Curry with Chicken & Bamboo Shoots
Red Curry with Chicken & Bamboo Shoots
AKA: Gaeng Phed Kai Sai Nawmai.
This is an excellent Thai red curry that I had at my buddy Chris's. It's an excellent red curry so I told him he needed to give me the recipe. So I'm posting it before he does to make sure I don't lose it!
Ingredients
- 1 lb boneless chicken breast
- 1 can bamboo shoots
- 3 Tbsp Red Curry Paste
- 2 cup coconut milk
- 2 Red Chili fresh
- 1/2 cup Thai sweet basil leaves torn
- 2 tsp fish sauce
- 1/4 tsp sea salt
- 1 1/2 tsp palm sugar
- kafir lime leaves
Instructions
- Wash the chicken and slice diagonally into 1/2 cm thick, 3 cm wide and 3 cm long pieces.
- Thinly slice the bamboo shoots if not already sliced.
- Pour 1 cup of the coconut milk into a wok and bring to a boil of medium-high heat stirring constantly.
- Add the curry paste and stir until red oil comes to the surface.
- Add the chicken and saute until it turns white and is cooked through.
- Add the remaining coconut milk and then the bamboo shoots.
- Season with fish sauce, sugar, and salt then bring to a boil.
- Sprinkle with kafir lime leaves (not in list), chilies, and sweet basil leaves before serving.
Notes
If Thai sweet basil is not available, either omit or substitute other fresh herbs such as coriander or European basil.
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