Red Curry ChickenThis curry is best eaten as soon as it prepared and served with steamed jasmine rice (Khao rice). Coconut flavor by adding half of the coconut milk at the end of cooking improved.
Red Curry Paste:
2 cups (16 fl oz/500 ml) coconut milk
2 tablespoons red curry paste (nam prik gaeng ped)
1 lb (500 g) chicken breast, cut into 1-in (2.5 cm) pieces
1/4 cup (2 fl oz/60 ml) fish sauch (nam pla)
3 tablespoons sugar
1/2 cup canned bamboo shoots, in strips
1/4 cup Thai eggplant (ma-khue puang), cut into wedges
5 to 8 kaffir lime leaves (bai ma-grood)
1/4 cup sweets basil leaves (bai horapa)
How to cook:
1. Half of the coconut milk in a large pot and add the red curry paste. Bring to a boil and cook for 2 minutes
2. Add chicken and 2 minutes. Add the fish sauce, sugar, canned bamboo shoots and eggplant strips and boil.
3. The remaining coconut milk, lime leaves and basil and heat to a boil. Serve from the stove and take.
*** Note the infant does not enter a course set. Depending on preferences. ^V^