Main Dish
Red Curry Chicken with Bamboo Shoots
Step 1: Red Curry Paste
🕒 Time Saving Option!
Aroy-D Red Curry Paste
Ingredients: | |
|---|---|
Dried chili, soaked, seeds removed | 25 |
Coconut Tree Brand lemongrass, sliced | 2 |
Coconut Tree Brand galangal, sliced | 2 tbsp |
Shallots | 2-3 |
Garlic | 8 cloves |
Lime, zest | 1 |
Coriander roots | 2 |
Whole pepper | 1 tsp |
Coriander seeds, roasted | 1½ tsp |
Cumin seeds, roasted | 1 tsp |
Salt | ½ tsp |
Shrimp Paste | 1 tsp |
Directions:
- 1. Pound all the spices starting from dried chili with salt and leave kapi shrimp paste the last.
Step 2: Curry Chicken with Bamboo Shoots
Ingredients: | |
|---|---|
Chicken thighs or breast | 1 kg |
Aroy-D Brand canned bamboo strips, put in boiling water about 1 min | 1 |
Aroy-D Brand UHT coconut milk | 1 |
Thai basil leaves | 1 bunch |
Oil | 2 tbsp |
Red curry paste Fish sauce | to taste |
Cock Brand palm sugar | to taste |
Red chili, cut vertically for garnish |
Time Saving Option: | |
|---|---|
Aroy-D Red Curry Paste | 3-4 tbsp (more or less, to taste) |
Directions:
- 1. Open UHT coconut milk (do not shake), separate the thick coconut milk from the thin coconut milk.
- 2. Heat the oil in wok, stir fry chicken until cooked, set aside.
- 3. In a pot, mix red curry paste with thick coconut milk on medium to low heat. Stir often until fully boiled and fragrant.
- 4. Add bamboo strip, chicken, and thin coconut milk into the pot. If the curry is too thick, add a little bit of water to dilute it. Turn heat on high and wait until the curry is boiled.
- 5. Add palm sugar and fish sauce to taste. Turn off the heat before adding basil leaves. Mix well.
- 6. Recommend serving with Rose Brand Rice.
