Chicken in Red Curry with Bamboo Shoots |
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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 5 |
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An easy to make Thai curry that you can substitute other vegetables in if you like. Goes great with jasmine rice. Ingredients:
1 lb diced boneless chicken |
1 -2 tablespoon red curry paste |
3/4 cup unsweetened coconut milk |
1/2 cup sweet basil |
5 kaffir lime leaves, halved |
1 -3 fresh hot red chili pepper, sliced lengthwise into narrow strips (amount to taste) |
1/2 cup sliced zucchini |
2 tablespoons fish sauce |
1/3 cup water |
5 ounces sliced bamboo shoots |
1 1/2 teaspoons palm sugar or 1 1/2 teaspoons brown sugar |
Directions:
1. Heat about 1/2 the coconut milk to a boil in a large pan.
2. Stir in the red curry paste.
3. Add the chicken, reduce heat, and simmer until chicken is cooked through, 5-7 minutes.
4. Add the rest of the coconut milk, water, bamboo shoots, sugar, and fish sauce and return to a boil.
5. Stir in the zucchini, kaffir lime leaves, and hot chillies.
6. Cook several minutes or until zucchini are done to your liking.
7. Garnish with sweet basil before serving.
8. Serve with hot rice, if desired.
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