Red Curry Chicken with Pickled Bamboo Shoots

Name: Red Curry Chicken with Pickled Bamboo Shoots
Ingredients: 2 chicken leg quarters; 1/2 cup pickled bamboo shoots (about 75 grams); 1 handful fresh Thai basil leaves; 5 red chili peppers; 3/4 cup coconut milk (about 180 ml); 1 tablespoon red curry paste; 1 teaspoon granulated sugar; 1/2 tablespoon seasoning powder (such as chicken bouillon); 1 tablespoon fish sauce (about 15 ml); 2 cups water (about 480 ml)

Homemade🏠 @Cookbyj

Bangkok, ไทย

Red Curry Chicken with Pickled Bamboo Shoots

Saved

Ingredients

2chicken leg quarters
1/2 cuppickled bamboo shoots (about 75 grams)
1 handfulfresh Thai basil leaves
5red chili peppers
3/4 cupcoconut milk (about 180 ml)
1 tablespoonred curry paste
1 teaspoongranulated sugar
1/2 tablespoonseasoning powder (such as chicken bouillon)
1 tablespoonfish sauce (about 15 ml)
2 cupswater (about 480 ml)

Saved

Steps

1

Cut the chicken into pieces, slice the bamboo shoots, and pick the basil leaves. Rinse everything well.
2

Heat a pan over medium heat and pour in half of the coconut milk. Add the red curry paste and stir-fry until fragrant and the oil separates.
3

Add the chicken and stir-fry until cooked through.
4

Once the chicken is cooked, add the bamboo shoots and season with sugar, seasoning powder, and fish sauce.
5

Pour in the remaining coconut milk and add the water. (If you prefer less broth, use less water.)
6

Taste and adjust the seasoning as needed. Let it simmer until the coconut milk is rich and the oil rises to the top.
7

Add the basil leaves and diagonally sliced red chili peppers. Stir to combine, then turn off the heat.
8

Your beautiful and delicious red curry chicken with pickled bamboo shoots is ready to serve!