Thai Chicken Red Curry

Name: Thai Chicken Red Curry
Ingredients: 1 chicken ,chopped to bite size ,or use chicken tights,any parts you like ,approximately 1 to 1.2 kg; 4 tbsp red chilli paste ,or less spicy use only half; 1 1/2 liter coconut milk; 1 cup chicken stock; 5 kaffir lime leaves ,tear; 2 red pepper ,sliced or handful of hot chilli; 200 grams bamboo shoots sliced or use eggplants chopped; 1 bunch big bunch of sweet basils; 2 tbsp fishsauce; 3/4 tbsp palm sugar; 1/4 tbsp sugar; 1 tsp salt; 1 tbsp oil to fry chilli paste; 3 clove garlic,crushed; 2 fingroots,sliced ,optional

15 ingredients

6 steps

Ingredients

1 chicken ,chopped to bite size ,or use chicken tights,any parts you like ,approximately 1 to 1.2 kg
4 tbsp red chilli paste ,or less spicy use only half
1 1/2 liter coconut milk
1 cup chicken stock
5 kaffir lime leaves ,tear
2 red pepper ,sliced or handful of hot chilli
200 grams bamboo shoots sliced or use eggplants chopped
1 bunch big bunch of sweet basils
2 tbsp fishsauce
3/4 tbsp palm sugar
1/4 tbsp sugar
1 tsp salt
1 tbsp oil to fry chilli paste
3 clove garlic,crushed
2 fingroots,sliced ,optional

Directions

1

Chop chicken to bite size
2

Heat soup pot on low heat,add oil ,when hot enough add chilli paste ,garlic,fingerroots ,stir to prevent from burning ,
3

Add little coconut milk at the time,keep stiring until fragrance,reddish ,until finally you see the reddish oil from the paste
4

Add chicken ,change to medium heat ,add kaffir lime leaves ,stir until no longer pink,this help curry more aroma,during this continue add coconut milk to protect from burning
5

Add all coconut milk ,chicken stock ,bamboo shoots ,seasoning ,let it simmer for about 30 mins or until chicken tender
6

Taste before heat off,add basils,sliced pepper or hot chilli ,serve hot with steamed jasmine rice or rice noodles