Spicy Red Curry Chicken Feet with Pickled Bamboo Shoots

Name: Spicy Red Curry Chicken Feet with Pickled Bamboo Shoots
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 3 1/8 cups coconut milk (750 ml); 1 cup red curry paste; 2.2 lbs chicken feet (1 kilogram); 14 oz pickled bamboo shoots (400 grams) (see tip); 1 block chicken blood; 3 1/8 cups water (750 ml); 1 tablespoon fish sauce; 2 tablespoons palm sugar or coconut sugar; 5 torn kaffir lime leaves; 1 cup Thai basil leaves; 1/3 cup sliced red and green chili peppers

Tunarap @para_pabulum

This recipe is from True ID.com. It was my first time making spicy curry with chicken feet, and it turned out so well that I wanted to share it with friends on Cookpad.

Tunarap @para_pabulum

This recipe is from True ID.com. It was my first time making spicy curry with chicken feet, and it turned out so well that I wanted to share it with friends on Cookpad.

Saved

Ingredients

60 minutes

Serves 4 servings

3 1/8 cupscoconut milk (750 ml)
1 cupred curry paste
2.2 lbschicken feet (1 kilogram)
14 ozpickled bamboo shoots (400 grams) (see tip)
1 blockchicken blood
3 1/8 cupswater (750 ml)
1 tablespoonfish sauce
2 tablespoonspalm sugar or coconut sugar
5torn kaffir lime leaves
1 cupThai basil leaves
1/3 cupsliced red and green chili peppers

Saved

Steps

60 minutes

1

Pour 2 cups coconut milk (500 ml) and 3 1/8 cups water (750 ml) into a pot. Heat over medium heat. When the coconut milk comes to a boil, add the chicken feet. Simmer for 45 minutes until the chicken feet are tender. Remove from heat, separate the chicken feet from the broth, and set aside.
2

Pour 1 cup coconut milk (250 ml) into a pan and heat over medium heat. When it starts to boil, reduce to low heat and simmer until the coconut milk releases its oil. Add the red curry paste and stir-fry until fragrant.
3

Add the chicken feet and stir to coat with the curry paste. Add the chicken blood, pickled bamboo shoots, and torn kaffir lime leaves. Pour in the reserved coconut milk broth. Season with fish sauce and palm sugar. Stir until everything is well combined.
4

When it comes to a boil again, turn off the heat. Add Thai basil leaves and garnish with the sliced red and green chili peppers. Stir gently and serve.