Spicy Yum Yum Thai Chicken Curry with Bamboo Shoots
1 lb or 2 chicken breasts skinned and boneless
½ can sliced bamboo shoots or fresh bamboo ¼ lb
1 stalk lemongrass peeled first layer and cut in half
3 Tbsp red curry paste
2 Tbsp Asian fish sauce
2 Tbsp sugar
1/2 red bell pepper sliced
1 -16 oz can coconut milk
4 dried kaffir lime leaves
1-2 thai red or green chiles
Slice fresh bamboo shoots to rectangular slivers and red chiles cut on the diagonal. Slice chicken breast on the diagonal to 1/8 inch slices. Heat a wok to medium high and half can of coconut milk and mix red curry paste, stir till melted. Add chicken breasts till done 7 minutes. Add chili, bamboo shoots, fish sauce, lime leaves, red bell pepper, sugar and lemongrass. Pour remaining coconut milk and cook for 3 minutes. Add slightly less curry paste for less spicy sauce. Top over white rice.
1 lb or 2 chicken breasts skinned and boneless
½ can sliced bamboo shoots or fresh bamboo ¼ lb
1 stalk lemongrass peeled first layer and cut in half
3 Tbsp red curry paste
2 Tbsp Asian fish sauce
2 Tbsp sugar
1/2 red bell pepper sliced
1 -16 oz can coconut milk
4 dried kaffir lime leaves
1-2 thai red or green chiles
Slice fresh bamboo shoots to rectangular slivers and red chiles cut on the diagonal. Slice chicken breast on the diagonal to 1/8 inch slices. Heat a wok to medium high and half can of coconut milk and mix red curry paste, stir till melted. Add chicken breasts till done 7 minutes. Add chili, bamboo shoots, fish sauce, lime leaves, red bell pepper, sugar and lemongrass. Pour remaining coconut milk and cook for 3 minutes. Add slightly less curry paste for less spicy sauce. Top over white rice.
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