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Red Curry Chicken |
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| Ingredients (makes four servings) |
| ** 2 cups coconut milk |
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** 2 tablespoons red curry paste |
| ** 1 lb. chicken breast, cut into 1 in. pieces. |
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** ¼ cup fish sauce |
| ** 3 tablespoons sugar |
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** ½ cup bamboo shoots, in strips |
| ** ½ cup eggplant, chopped |
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** 5 to 8 kaffir lime leaves |
| ** ¼ cup sweet basil leaves |
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| Preparation |
- Heat half of the coconut milk in a large saucepan and add the red curry paste. Heat to boiling and cook for 2 min.
- Add the chicken and boil for 2-3 min. add the fish sauce, sugar, bamboo shoot strips and eggplant, reheat to boiling.
- Add the remaining coconut, lime leaves and basil leaves and heat to just boiling. Remove from heat and serve with rice.
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