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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 5 |
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In Thai, this is known as Gaeng Phed Kai Sai Nawmai, tastes great served over steamed jasmine rice. Ingredients:
2 cups coconut milk |
3 tablespoons red curry paste |
1 lb boneless chicken breast, washed and cut into bite sized strips |
1 (6 ounce) can bamboo shoots, thinly sliced |
1 1/2 teaspoons palm sugar |
2 tablespoons fish sauce |
1/4 teaspoon sea salt |
kaffir lime leaf |
1/2 cup thai sweet basil, torn |
2 fresh red chili, sliced diagonally |
thai sweet basil, for garnish |
Directions:
1. In a wok over medium-high heat, pour 1 cup of the coconut milk and bring it to a boil, stirring constantly. Add in the curry paste, stirring until the red oil rises to the surface. Add the chicken and sauté until it’s cooked through.
2. Add the remaining coconut milk, bamboo shoots, sugar, fish sauce, and salt, bringing it back to a boil. Sprinkle with lime leaves, sweet basil leaves and chilies. Turn off the heat, and arrange on a serving dish, garnishing with the rest of the sweet basil leaves.
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