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Categories:
coconut milk Red Curry chicken bamboo shoots palm sugar fish sauce salt lime leaf thai sweet basil fresh red chili thai sweet basil
Viewed: 41 - Published at: 4 years agoIngredients
- 2 cups coconut milk
- 3 tablespoons red curry paste
- 1 lb boneless chicken breast, washed and cut into bite sized strips
- 1 (6 ounce) can bamboo shoots, thinly sliced
- 1 12 teaspoons palm sugar
- 2 tablespoons fish sauce
- 14 teaspoon sea salt
- kaffir lime leaf
- 12 cup thai sweet basil, torn
- 2 fresh red chili, sliced diagonally
- thai sweet basil, for garnish
Method
- In a wok over medium-high heat, pour 1 cup of the coconut milk and bring it to a boil, stirring constantly.
- Add in the curry paste, stirring until the red oil rises to the surface.
- Add the chicken and saute until its cooked through.
- Add the remaining coconut milk, bamboo shoots, sugar, fish sauce, and salt, bringing it back to a boil.
- Sprinkle with lime leaves, sweet basil leaves and chilies.
- Turn off the heat, and arrange on a serving dish, garnishing with the rest of the sweet basil leaves.
