Red Chicken Curry with Bamboo
2 tbsp Red curry paste, (Kaeng phet paste)
1 15 ounce can Coconut milk
1 pound Chicken thigh meat, boneless and skinless thigh,
1 cup Bamboo shoots, thincly sliced or julienned
2-3 tbps Fish sauce (Nam Pla)
2 -3 tsp date palm sugar
Small handfull of Thai basil leaves, (bai horapa)
1 pair Kaffir lime (bai magroot)
Handful Thai basil leaves, (bai horapha)
*Red and green Thai Dragon chile flowers
Place hardened part (heavy cream) of coconut milk into pan over medium high heat, add the curry paste, fry while stirring until fragrant and it begins to separate.
Add the thinner part of the coconut milk to the curry paste and blend. Continue cooking and stirring until a gentle boil has been reached. Lower heat slightly, and add the chicken. After the curry and chicken return to a simmer cook until the chicken is cooked. Add the bamboo shoots, date palm sugar and fish sauce to taste.
Just before serving add the Thai basil leaves and lightly stir them into the curry.
Garnish with chile flowers and a few basil leaves preferably with flowers.
Serve with steamed jasmine rice or with rice vermecilli(khanom chin**)
Green curry is often considered the hottest of Thai curries. The saltiness and heat can be adjust by how much curry paste you add if using prepared pastes such as Mae Ploy and Mae Sri brands. The best green curry is the one you make yourself at home. You also can adjust the heat and saltiness to your taste.
As when making any curry adjust to your taste of balance hot-sweet-salty-sour.
* Chile flowers-holding chile by the stem carefully slit from below the stem to the tip, cutting into quarters, but DO NOT cut through the stem. Carefully remove the seeds from the chiles. Place the slit chiles in ice water with ice for 20-30 minutes. Watch them magically curl and become "chile flowers".
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