Red Curry with Chicken

Thai: Gaeng Phed Kai Sai Nawmai.

This spicy chicken and bamboo shoots in a coconut milk based red curry uses homemade curry paste. Flavoured with fresh spices, lime leaves and basil leaves it is a delicious dish with chicken.

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings:     3 – 4

Ingredients:

• 2 boneless chicken breasts
• 1 can bamboo shoots, sliced
• 3 tbsp red curry paste (see recipe here)
• 2 cups coconut milk
• 2 fresh red chillies, sliced diagonally
• 1/2 cup Thai sweet basil leaves, torn
• 2 tbsp fish sauce
• 1/4 tsp sea salt
• 1 1/2 tsp palm sugar
• Thai sweet basil leaves for garnish

Preparation:

1. Slice the chicken diagonally into 1/2 cm thick, 3 cm wide and 3 cm long pieces.
2. Thinly slice the bamboo shoots (if not already sliced).
3. Pour 1 cup of coconut milk into a wok. Bring to a boil over medium high heat, stirring constantly. Add the red curry paste, stir until red oil comes to the surface.
4. Add the chicken and sauté until it turns white and is cooked through.
5. Add the remaining coconut milk and bamboo shoots.
6. Season with fish sauce, sugar, and salt and bring back to a boil.
7. Sprinkle with kaffir lime leaves, chillies, and sweet basil leaves.
8. Turn off the heat and arrange on a serving dish
9. Garnish with sweet basil leaves before serving.