|Description||Thai Chicken Curry with Coconut milk and bamboo shoots|
|Time to prepare||10 mins|
|Time to cook||15 - 30 mins|
|No. of servings||infinite|
|Ingredients||1. Red curry paste
2.2-4 skinless boneless diced chicken breasts or thighs.
3.can coconut milk 12/16 oz.
4.sliced fresh of canned bamboo shoots 1-cup.
5.10-20 dried or fresh Thai red peppers.
6. Red&Yellow sliced peppers for garnish.
|Instructions||Heat iron pan with oil and add peppers with two to three tablespoons of curry paste. Fry 1 minute and add sliced meat. Cook until opague.
Add coconut milk and bamboo shoots. Stir and simmer for 15 -20 minutes. Serve hot with sliced pepper garnish and steamed long grain rice.
|Notes||Optional: Add Thai fish sauce to the pot. Maybe a teaspoon for it is very salty. Must be Anchovy Thai fish sauce not the Philipino style.|
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