Measure and have ready the rest of the ingredients. Add the coconut sugar and stir until it melts completely. Add one half of the coconut milk to a warm wok or frying pan. Tear the center stems out of 3 - 4 kaffir lime leaves, and add the half pieces to the pan. The Kaffir lime … Planning to open a Thai restaurant? Pluck the leaves and flower tops from the basil. Cook for 5 minutes, then let it cool down. © 2013 - 2020. Add the chicken to the pan and stir it into the red chili curry mixture. Our YouTube Channel features videos produced by Worawut and the team at. Don't worry if it taste a little too salty, as this curry is eaten with plain rice and that will absorb a lot of the saltines. 1 Pound boneless, skinless Chicken Thigh Meat. However, if it needs more salt, add fish sauce or salt until the flavor tastes right to you. What's in our Red Curry with Bamboo Shoots and Coconut Milk. Cut the red chilies diagonally. You'll be glad you did when you see all those gorgeous bits of red, yellow, and brown in your finished Kaeng Nor Mai, knowing that you made them all with your own two hands. Divide the coconut into to equal portions. Add the red chili paste and stir it in well. We use cookies to give you the best possible experience while using our website.Learn More, Currently rated:  Rated 4.5 Stars from 1622 reader reviews. This lovely red curry dish is typical of the type of curries served in Central Thailand, where the soup base is made with coconut milk. Just want to make a great Thai meal? Thailand Interactive Publishing. Add the bamboo shoots and bring back to a boil. Kaffir lime leaves. Cut the red chilies diagonally. https://www.delish.com/uk/cooking/recipes/a30607284/thai-red-curry Divide the coconut into to equal portions. Serve in a small bowl just big enough to hold it all. Measure and have ready the rest of the ingredients. https://www.food.com/recipe/authentic-thai-red-curry-with-chicken-512041 Reduce the coconut and chili mixture until it is thick and oily. Turn off the heat and let the curry cool for about 2 - 3 minutes, then stir in the basil leaves. How we make our Red Curry with Bamboo Shoots and Coconut Milk. Taste the curry. Stir in the basil and serve. Using a packaged red curry paste to make this dish is completely acceptable, but if you want to do the whole recipe from start to finish yourself, prepare our delicious homemade red chili paste recipe first. Slice one kaffir lime leaf into very thin slivers and sprinkle them on top. Pluck the leaves and flower tops from the basil. Cook it on low heat until it is thick and well blended.2) Add the chicken meat and fry it in the curry for about 5 minutes, then add the other half of the coconut milk.3) Add the bamboo shoots, red chilies, and pieces of kaffir lime leaf. Add the other half the coconut milk to the pan and stir it in to make the soup base. It's made with juicy chunks of chicken thigh meat, has a smooth and creamy texture, and deliciously exotic flavors from the fresh lemongrass, galangal, kaffir lime, dry roasted cumin, coriander, and peppercorns used in making the Thai strong red chili paste (Prik Kaeng Ped). 1 1/2 tablespoons red curry paste I used Mae Ploy red curry paste it should have a slightly sweet taste, a little bit spicy, and a little salty. Stir everything up really well and bring to a slow boil for 2 - 3 minutes. Cut the chicken thigh meat into 1/2 inch cubes. Cut the chicken thigh meat into 1/2 inch cubes. Watch our popular lessons on YouTube or follow us and we'll teach you everything you need to know! 1) Heat half the coconut milk in a wok or pan, then stir in the curry. A very specific type of citrus fruit trees grown in warm weather. Keep the heat low so it just barely boils. Add the red chilies. Fry on low - medium heat until the meat is completely cooked and the pan is dry and sticky.