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Thai dish recipes: red chicken curry with bamboo shoots

Serves: 4 persons

1/2 cup (125 ml) coconut cream 2 tablespoons Red Curry Paste

12 oz (350 g) boneless chicken meat, cut into bitezsied strips

1 1/2 cups (375 ml) thin coconut milk

10 oz (300 g) bamboo shoots, sliced

2 tablespoons fish sauce

1/4 teaspoon salt

1 1/2 teaspoons sugar

5 kaffir lime leaves, halved

1 fresh red chili, thinly sliced

1/2 cup (20 g) Thai basil leaves

1.

If using fresh bamboo shoots, peel and silce and place in a saucepan. Cover with water and boil until just tender, about 5 minutes. (Canned bamboo shoots should be drained, sliced and boiled for 2-3 minutes in a little water to remove any metallic taste.)

2.

Bring the cocomut cream to a boil in a saucepan over medium heat. Reduce to low heat and simmer, stirring constantly, until the surface takes on an lily sheen. Add the Red Curry Paste and chicken, stir well, and add the cocomut milk and bamboo shoots.

3.

Contimue to simmer over low heat umtil the chicken is tender, about 10 minutes, then add fish sauce, salt sugar, kaffir lime leaves and chili. Remove from heat and garnish with basil.

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