Red Curry Chicken with Bamboo Shoots Recipe(Kaeng Phet Kai Sai No Mai Recipe) |
Ingredients: Serves 4 |
450g diced, boneless chicken 1 tablespoon red curry paste (refer More Thailand Recipes) ½ cup coconut milk 2 tablespoons sweet basil leaves (horapha) 5 kaffir lime leaves, halved 1 fresh red chili (sliced lengthwise into 8 pieces) 1 small zucchini, sliced 2 tablespoons fish sauce (nam pla) a pinch of salt 100g bamboo shoots (sliced lengthwise) 1 teaspoon sugar |
Method: In a pot, bring half the coconut milk to a slow boil, stirring constantly. Put in the red curry paste and chicken, stir well and cook until done (about 5 minutes). Add the remaining coconut milk, water, bamboo shoots, sugar and fish sauce and bring slowly to a boil. Add salt to taste. Add the zucchini, kaffir lime leaves, and sliced chili; remove from heat. Garnish with sweet basil and serve with steamed hot fragrant rice. |
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