Spicy Red Curry with Bamboo Shoots and Stewed Chicken

Name: Spicy Red Curry with Bamboo Shoots and Stewed Chicken
Ingredients: 2.2 lbs (1 kilogram) stewing chicken – clean and cut into pieces. Place in a pot with 10 torn kaffir lime leaves, 1/2 tablespoon salt, 2 tablespoons fish sauce, and enough water to cover the chicken. Simmer over medium heat for 20 minutes or until tender; 8.8 oz (250 grams) boiled bamboo shoots (from a vacuum-sealed bag) – rinse and boil in water, then discard the water once; 2.2 lbs (1 kilogram) coconut milk (both thick and thin parts) – heat and stir until the coconut cream separates and becomes oily, then set aside; 3.5 oz (100 grams) red curry paste; 1/2 tablespoon ground roasted cumin; 1 tablespoon ground roasted coriander seeds; 10 torn kaffir lime leaves for the curry; 2 red or green spur chilies, sliced; 1 bunch Thai basil leaves; 2 tablespoons fish sauce (for seasoning)

อาหารทำเอง By Amorn Sangkrajang @Cook_29232004

Spicy Red Curry with Bamboo Shoots and Stewed Chicken

อาหารทำเอง By Amorn Sangkrajang @Cook_29232004

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Ingredients

2.2 lbs (1 kilogram)stewing chicken – clean and cut into pieces. Place in a pot with 10 torn kaffir lime leaves, 1/2 tablespoon salt, 2 tablespoons fish sauce, and enough water to cover the chicken. Simmer over medium heat for 20 minutes or until tender
8.8 oz (250 grams)boiled bamboo shoots (from a vacuum-sealed bag) – rinse and boil in water, then discard the water once
2.2 lbs (1 kilogram)coconut milk (both thick and thin parts) – heat and stir until the coconut cream separates and becomes oily, then set aside
3.5 oz (100 grams)red curry paste
1/2 tablespoonground roasted cumin
1 tablespoonground roasted coriander seeds
10torn kaffir lime leaves for the curry
2red or green spur chilies, sliced
1 bunchThai basil leaves
2 tablespoonsfish sauce (for seasoning)

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Steps

1

Heat a pan over medium heat. Add the thick coconut cream, red curry paste, ground cumin, and ground coriander seeds.
2

Alternately add the thick and thin coconut milk, stirring until the curry paste is fragrant and the oil separates.
3

Add the stewed chicken and boiled bamboo shoots. Stir to combine.
4

Season with fish sauce. Add the torn kaffir lime leaves, sliced chilies, and Thai basil. Stir well and turn off the heat.
5

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