Red Curry With Chicken Bamboo Shoots Gaeng Phed Kai Sai Nawmai Recipes

Steps:

• In a wok over medium-high heat, pour 1 cup of the coconut milk and bring it to a boil, stirring constantly. Add in the curry paste, stirring until the red oil rises to the surface. Add the chicken and sauté until it's cooked through.
• Add the remaining coconut milk, bamboo shoots, sugar, fish sauce, and salt, bringing it back to a boil. Sprinkle with lime leaves, sweet basil leaves and chilies. Turn off the heat, and arrange on a serving dish, garnishing with the rest of the sweet basil leaves.

Steps:

• Heat about 1/2 the coconut milk to a boil in a large pan.
• Stir in the red curry paste.
• Add the chicken, reduce heat, and simmer until chicken is cooked through, 5-7 minutes.
• Add the rest of the coconut milk, water, bamboo shoots, sugar, and fish sauce and return to a boil.
• Stir in the zucchini, kaffir lime leaves, and hot chillies.
• Cook several minutes or until zucchini are done to your liking.
• Garnish with sweet basil before serving.
• Serve with hot rice, if desired.

Steps:

• Wash the chicken, slice diagonally into 1/2 cm thick, 3 cm wide, and 3 cm long pieces. Thinly slice the bamboo shoots (if not already sliced). Pour 1 C 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 saute until it turns white (completely cooked). Add the remaining coconut milk, follow with the bamboo shoots. Season with fish sauce, sugar, and salt and bring back to a boil. Sprinkle with kaffir lime leaves, chilies, and sweet basil leaves. Turn off heat. Arrange on a serving dish and garnish with sweet basil leaves before serving.