Thai Red Curry with Chicken
This Red Curry is a classic favorite in Thailand and is slowly being introduced in the United States. Can be substituted with fish.
1 lb boneless chicken thighs
1 can bamboo shoots, sliced
4 tbsp red curry paste
2 cups coconut milk
1/2 cup sliced red bell pepper or green bell pepper
2 fresh red chili, sliced diagonally (optional)
1/2 cup Thai sweet basil leaves (any kind of basil available)
3 tbsp fish sauce
1/4 tsp salt
1 1/2 tsp sugar
Add basil, and kaffir leaves for garnish
Wash the boneless chicken thighs, slice diagonally into 1/2 cm thick, 3cm wide and 3 cm long pieces. Thinly slice the bamboo shoots (if not already sliced).
Pour 1 cup of coconut milk into a wok. Bring to a boil over medium high heat, stirring constantly. Add the curry paste; stir until red oil comes to the surface. Add the chicken and sauté until it turns white and is cooked through.
Add the remaining coconut milk, follow with the bamboo shoots and red bell pepper. Season with fish sauce, sugar, and salt and bring back to a boil. Sprinkle with kaffir lime leaves, chilies, and basil leaves. Turn off the heat. This dish goes well with jasmine rice.