Thai Red Curry

Name: Thai Red Curry
Total time: 40 min
Yield: 4 servings
Ingredients: 28 oz coconut milk; ¼ cup Thai red curry paste; 1 lb chicken thighs; 1 cup bamboo shoots; 4 makrut lime leaves; 2 Tbs fish sauce; 2 tsp palm sugar; 1 cup Thai basil; 2 red spur chiles

👥 4 servings

⏱️ 40 minutes

🗣️ English (detected)

category: Stews & Braises

counters: Thai Kitchen, One Pot

aka: gaeng dang, gaeng ped, gaeng pet, kaeng phet, gang ped, red curry, red curry chicken

pairs-with: thai-red-curry-paste, coconut-rice

washing-up: the wok

keeps: 2 days — the basil blackens by morning and the bamboo firms, though the sauce itself holds

step: stir in

#chicken #coconut #thai #chiles #curry

From: John Chen's Tabular Recipes

🥘 Ingredients

coconut milk 28 oz
Thai red curry paste ¼ cup
chicken thighs 1 lb
bamboo shoots 1 cup
makrut lime leaves 4
fish sauce 2 Tbs
palm sugar 2 tsp
Thai basil 1 cup
red spur chiles 2

🍳 Cookware

1

Fry the thick cream spooned off the top of coconut milk in a wok over medium heat for 5 min , until it splits and beads its own oil.
2

Fry Thai red curry paste into @&( timer for 3 min , pressing it against the pan until the kitchen smells of it and the oil runs red.
3

Simmer chicken thighs , bamboo shoots and makrut lime leaves with @&( timer and the rest of both cans for 12 min .
4

Season @&( timer with fish sauce and palm sugar .
5

Stir Thai basil and red spur chiles into @&( timer off the heat.

Actions

📥 Download .cook File 🔗 View Original

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