by admin, Monday December 5th, 2011

Red curry


Red curry

Chicken and bamboo shoot in red curry

Serving Size: 5


  • 400 grams boneless chicken breast
  • 300 grams bamboo shoots
  • 3 tbsp red curry paste
  • 2 cups coconut milk
  • 2 red spur chillies
  • 1/2 cup sweet basil leaves
  • 5 kaffir lime leaves
  • 2 tbsp fish sauce
  • 1/4 tbsp salt
  • 1 1/2 tsp palm sugar

Cooking Directions

  1. Wash the chicken, slice diagonally into 1/2 cm thick, 3 cm wide and 3 cm long pieces.
  2. Thinly slice the bamboo shoots.
  3. Pour 1 cup of th ecoconut milk into a wok. Bring to the boil over medium heat, stir constantly.
  4. Add the curry paste, stir until red oil surfaces. Add the chicken and sauté until it turns white and done.
  5. Add the remaining coconut milk, follow with the bamboo shoots. Season with fish sauce, sugar and salt and bring back to the boil.
  6. Sprinkle kaffir lime leaves, chillies and sweet basil leaves, then turn off the heat. Arrange on a serving dish and garnish with sweet basil leaves before serving.