|
|
|
 |
|
|
Thai Chicken with Red Curry
|
 |
|
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
|
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.
|
 |
Preparation Time: |
Serves: 4 |
| Recipe Origin: Thailand |
|
Submitted by: |
|
Baovan Truong
Washington
United States |
|
|
|
|
| This recipe has been viewed 15331 times. |
|
|
|
