Recipes Thai Chicken Red Curry

 

Recipes Thai Chicken Red Curry

Recipes Thai Chicken Red Curry

  1. one chicken, chopped to bite size, or use poultry tights, any parts you including, approximately 1 to 1. 2 kg
  2. 4 tbsp red chilli paste, or less spicy use only fifty percent
  3. 1/2 liter coconut milk
  4. 1 mug chicken stock
  5. 5 kaffir lime leaves, tear
  6. 2 red pepper, sliced or handful of hot chilli
  7. 200 grams bamboo bedding shoots sliced or use eggplants chopped
  8. 1 bunch big bunch of nice basils
  9. spices
  10. 2 tbsp fishsauce
  11. 3/4 tbsp palm sugar
  12. 0.25 tbsp sugar
  13. 1 tsp salt
  14. 1 tbsp oil to fry chilli insert
  15. 3 clove garlic, crushed
  16. 2 fingroots, sliced, optional

Recipes Thai Chicken Red Curry

  1. Chop chicken to bite size

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

  3. Add little coconut milk at the time, keep stiring until fragrance, reddish, until finally you observe 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 carry on 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 poultry tender

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