07/27/2018
Here is my recipe for Thai red curry chicken:
3 TBS cooking oil, your choice
1 TBS red curry paste
19 oz unsweetened coconut cream
1-2 cups chicken broth/stock
10 oz bamboo shoot, drained and rinsed
1 stalk lemon grass, remove outer layer and cut in halves
1 TBS fish sauce
1 LB skinless/boneless chicken breast
1 cup fresh basil, lightly packed
8 oz fish balls, unstuffed
rice or Japanese noodles
1) In a pot big enough to hold the ingredient
2) Place pot on stove over medium heat.
3) Add oil and heat for 5 seconds.
4) Add curry paste and stir for 10-15 seconds.
5) Add coconut cream and cook until lightly bubbling.
6) Add chicken broth/stock and cook until lightly bubbling.
7) dd bamboo shoot, lemon grass and fish sauce and let it come to a slight boil. Then turn the heat down to low and let simmer for 10 minutes.
8) Turn heat back up to medium.
9) Add chicken,stirring the pot until chicken is cooked
Add basil and let cook for 5-10 seconds.
10) Turn off the heat and serve the curry over rice or noodles of your choice.
11) serve 4-6
Enjoy and let me know what you think. I appreciate a feed back. Sometime, recipes like this require tweaking to one's taste.
