This lovely red curry dish is typical of the type of curries served in Central Thailand, where the soup base is made with coconut milk. It's made with juicy chunks of chicken thigh meat, has a smooth and creamy texture, and deliciously exotic flavors from fresh lemongrass, galangal, kaffir lime, dry roasted cumin, coriander, and peppercorns.
Ingredient List:
1 Pound Chicken Meat (Boneless, skinless chicken thigh meat, cut into 1/2 inch pieces)
3 Tablespoons Thai Red Curry Paste
2 Cups Coconut Milk (divided into 2 portions)
1 Cup Bamboo shoots (canned or prepared, cut into thin strips)
2 - 3 Thai Long Chili (or other mild red chili)
1 Cup Thai Sweet Basil (Horapah, Star of Siam)
5 Kaffir lime leaves
2 teaspoons Coconut Sugar
1 Tablespoon Fish Sauce (as needed)
1/2 teaspoon Salt (as needed)
Directions:
1: Heat half the coconut milk in a wok or pan, then stir in the curry. Cook it on low heat until it is thick and well blended.
2: Add the chicken meat and fry it in the curry for about 5 minutes, then add the other half of the coconut milk.
3: Add the bamboo shoots, red chilies, and pieces of kaffir lime leaf. Cook for 5 minutes, then let it cool down. Stir in the basil and serve.
For detailed directions and photos, please visit our website page: [ Ссылка ]
Learn to make this and many more great Thai food dishes the way they are served here at our restaurant in Chiang Mai, Thailand. Visit us now at [ Ссылка ] to download our free Thai cook book.
