Red Chicken Curry with Bamboo Shoots
Over a year ago
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Ingredients
- 2x400 ml cans coconut milk
- 450g skinless, boneless chicken breast, cut into thin strips
- 2 tbsp. Thai fish sauce
- 1.5 tsp. granulated sugar
- 0.75 tsp. salt
- 225g bamboo shoots rinsed and sliced
- 0.5 red pepper sliced 1 cm thick
- 8 limes leave-torn
- 4 tbsp. red curry paste
- to garnish lime leaves
- to garnish red chillies
- to garnish coriander
Accompaniment
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Method
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1
1. Pour the coconut milk into a large heavy pan, bring to the boil over a medium heat stirring constantly until the coconut milk has separated.
2.Stir in the red curry paste and cook the mixture, stirring constantly for 5 minutes on a gentle heat until it's incorporated and slightly reduced.
3. Add the chicken, fish sauce, lime leaves, salt to taste and sugar to the pan, stir well, then lower the heat and cook gently for 10 minutes, until the chicken has changed colour and it's cooked through.
4. Add the peppers, sliced bamboo shoots. Bring back to the boil over a medium heat, stirring at all times to prevent the mixture sticking to the pan. Taste and add salt if necessary.
5. Garnish with fresh coriander, chopped/sliced red chillies.
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