Red Curry with Chicken Recipe
In Thai, this is known as Gaeng Phed Kai Sai Nawmai, tastes great served over steamed jasmine rice.
Ingredients:
2 Cups Coconut Milk
3 Tbsp. Red Curry Paste
1 lb. Boneless Chicken Breast, washed and cut into bite sized strips
1 can Bamboo Shoots, thinly sliced
1 1/2 tsp. Palm Sugar
2 Tbsp. Fish Sauce
1/4 tsp. Sea Salt
Kaffir Lime Leaves
1/2 Cup Thai Sweet Basil Leaves, torn
2 Fresh Red Chili, sliced diagonally
Thai Sweet Basil Leaves, for garnish
Directions:
In a wok over medium-high heat, pour 1 cup of the coconut milk and bring it to a boil, stirring constantly. Add in the curry paste, stirring until the red oil rises to the surface. Add the chicken and sauté until it’s cooked through.
Add the remaining coconut milk, bamboo shoots, sugar, fish sauce, and salt, bringing it back to a boil. Sprinkle with lime leaves, sweet basil leaves and chilies. Turn off the heat, and arrange on a serving dish, garnishing with the rest of the sweet basil leaves.
And Enjoy!
Yield: 5 servings
