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Red
Chicken Curry with Bamboo Shoots
(KAENG PHET KAI SAI NORMAI)
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INGREDIENTS :
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Vegetable oil |
4 |
tbsp. |
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Red curry paste,
(Kaeng phet paste) |
2 |
heaped tbsp. |
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Coconut milk
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2 |
cups |
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Chicken thigh,
skinned and sliced |
1 |
lb. |
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Bamboo shoots,
sliced or julienne
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1 |
cup. |
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Fish sauce |
3 - 4 |
tbsp. |
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Sugar |
1 |
tbsp. Or less |
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Thai basil leaves,
(bai horapa) |
1/2 |
cup |
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Kaffir lime leaves
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2 |
leaves |
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Red spur chili
peppers, sliced |
1 |
tbsp. |
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Green spur chili
peppers, sliced |
1 |
tbsp. |
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(4 servings) |
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1. Heat vegetable oil in a pot and add the red curry paste
to fry in this oil whilst spreading the paste as much as possible.
Lower the heat and fry the paste but do not burn it. Add a
little of the coconut milk to make paste spreadable. Cook
longer (two minutes) over low heat.
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2. Add half of the coconut milk and bring to the boil, whilst
scraping the bottom of the pot to prevent scorching. Add the
chicken pieces and cook until chicken is done before adding
the rest of the coconut milk and bring back to boil. Add the
sliced bamboo and cook two minutes longer.
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3. Season the curry with fish sauce and sugar. Before taking
off the stove, add Thai basil leaves and kaffir lime leaves.
Garnish with two kinds of fresh chili peppers.
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| Tips… |
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As their curries are fairly spicy, Thais usually eat their
meals with rice as the main starch, accompanied by various
other dishes such as plain soup, stirfried vegetables and
fried meats. All these dishes are eaten all at once.
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