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Thai Chicken with Red Curry
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1 1/2 lb Boneless chicken breast, cut into bite size
2 cup Bamboo shoot (slice into strip)
1 tb� Red curry paste*
2 cup Coconut milk
1 tb Cooking oil
1 tsp Sugar
Fish sauce or salt to taste
* commercial red curry paste is available most Asian grocery stores
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1. Heat the oil in a large pan, add curry paste and stir-fry for 2-3 minutes then add chicken, cook for a further minute then add shreded bamboo shoot.
2. Pour in the coconut milk, stir to blen throughly and slowly bring to boil.� Continue to cook over medium heat until the chicken is cooked. Add sugar and salt.
3. Transfer to a serving dish and garnish with kaffir and basil leaves.
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Preparation Time: |
Serves: 4 |
| Recipe Origin: Thailand |
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Submitted by: |
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Baovan Truong
Washington
United States |
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| This recipe has been viewed 15433 times. |
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