Thai Red Curry: Difference between revisions
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Created page with "Ingredients * 1 chicken breast, thin sliced * 2.5 tbsp red curry paste * 1 can coconut milk * 5 thai chilies, split * 1.5 tbsp sugar * 1 can bamboo shoots, drained * 1 red be..." |
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Ingredients | '''Ingredients | ||
''' | |||
* 1 chicken breast, thin sliced | * 1 chicken breast, thin sliced | ||
* 2.5 tbsp red curry paste | * 2.5 tbsp red curry paste | ||
| Line 10: | Line 10: | ||
* 1 cup, raw jasmine rice | * 1 cup, raw jasmine rice | ||
Optional | '''Optional''' | ||
* kaffir lime leaves, minced | * kaffir lime leaves, minced | ||
Method | '''Method''' | ||
#Add red bell pepper to medium saute pan and cook until lightly softened. | #Add red bell pepper to medium saute pan and cook until lightly softened. | ||
#Add half can of coconut milk and thai chilies to skillet over medium heat. | #Add half can of coconut milk and thai chilies to skillet over medium heat. | ||
#Add red curry paste and stir until boiling. | #Add red curry paste and stir until boiling. | ||
#Add chicken and cook until cooked through. | #Add chicken and cook until cooked through. | ||
#Add bamboo shoots, remaining coconut milk and sugar, continue stirring until boiling again. | #Add bamboo shoots, remaining coconut milk and sugar, continue stirring until boiling again. | ||
#Sprinkle with lime leaves, serve over cooked jasmine rice. | #Sprinkle with lime leaves, serve over cooked jasmine rice. | ||
Latest revision as of 17:25, 26 January 2020
Ingredients
- 1 chicken breast, thin sliced
- 2.5 tbsp red curry paste
- 1 can coconut milk
- 5 thai chilies, split
- 1.5 tbsp sugar
- 1 can bamboo shoots, drained
- 1 red bell pepper, sliced
- 1 cup, raw jasmine rice
Optional
- kaffir lime leaves, minced
Method
- Add red bell pepper to medium saute pan and cook until lightly softened.
- Add half can of coconut milk and thai chilies to skillet over medium heat.
- Add red curry paste and stir until boiling.
- Add chicken and cook until cooked through.
- Add bamboo shoots, remaining coconut milk and sugar, continue stirring until boiling again.
- Sprinkle with lime leaves, serve over cooked jasmine rice.