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“Sometimes the only worthwhile product you can salvage from a day is what you make to eat.”

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Ingredients

  • 1 cup coconut milk
  • 2 tablespoons red curry paste
  • 1 cup boneless, skinless chicken, sliced thinly
  • 1 cup bamboo shoots, sliced
  • 1 cup red peppers, cute into squares
  • 1-2 cups water
  • 1 teaspoon fish sauce
  • 1 teapsoon sugar
  • Hot Chili Pepper sauce for spice (I used 1 1/2 teaspoons)
  • 2 tablespoons basil leaves, sliced into thin ribbons

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Preparation

  1. Scoop the top 1/3 of a cup off the top of a can of coconut milk to get the thicker coconut cream.
  2. Heat the cream over medium high heat until it starts to bubble.
  3. Add your red curry paste and mix until it’s well incorporated with the coconut cream.
  4. Add the other 2/3 cup of the thinner coconut milk and the chicken, coat chicken with the curry coconut paste, and let cook through, about 10 minutes.
  5. Once the chicken is cooked, add the bamboo shoots, peppers and some water. The amount of water depends on thick you want your curry.
  6. Bring to a simmer and cook for 8-10 minutes
  7. Meanwhile, add fish sauce, sugar, and the hot chili pepper sauce 
  8. Serve curry with jasmine rice and basil for garnish

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JKM

Recipe Reference rachelcooksthai.com
 
 
 
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