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Categories:Viewed: 41 - Published at: 3 years ago
Ingredients
- 1 lb. Boneless, Skinless Chicken Breast, cut into bite-size pieces
- 1 14 oz. can Coconut Milk
- 1 8 oz. can Bamboo Shoots, sliced
- 2 TBS Red curry paste
- 1 onion, sliced
- 2-3 cloves garlic, minced
- 4-6 small yellow potatoes (yellow or Yukon Gold varieties are best, although any potato will do)
- Thai Basil Leaves or Cilantro (optional)
Method
- 1) Peel potatoes, if desired (I personally like the peels on). If you leave the peel on, Scrub potatoes free of any dirt. Cut potatoes in half, and quarter each half so that each potato is in 8 equal pieces. These chunks can be cut into smaller pieces if necessary.
- 2) Fill a saucepan half full with water and set it to boil. When boiling, add potato pieces, and cook for 10-15 minutes until tender. Drain, and remove from heat.
- 3) Meanwhile, in a measuring cup or small bowl, mix 7 oz. of the coconut milk with the curry paste. Mix until dissolved.
- 4) Add a small amount of oil to a large saute or frying pan (any large pan with a lid) over medium heat. Cook until just aromatic, about 1-2 minutes. Add the coconut milk and curry paste mixture to the pan.
- 5) Slowly add the chicken pieces, bamboo shoots, and the remaining coconut milk to the pan. Stir until well blended. Reduce heat to medium-low, and cover, letting the curry simmer for 10 - 15 minutes, or until the chicken is cooked through.
- 6) Fold in the cooked and drained potato chunks into the curry. serve with steamed Jasmine rice, and top with chopped basil leaves or cilantro.
