Chicken Rosted Red Curry with Preserved Sliced Bamboo Shoot
|Preserved Bamboo Shoot||400 grams|
|Red Curry Paste||80 grams|
|Chao Koh Coconut Milk||500 grams|
|Kaffir Lime Leaves||3-4 leaves|
|Sweet Basil||10-15 leaves|
|Sliced Goat Pepper|
1. Add water into a pot and heat up. Wait until it’s boiled. Then, add preserved bamboo shoot to boil and remove from water.
2. Add coconut milk into a pan and stir until it’s cooked. Add red curry paste and boiled bamboo shoot. Cook until you smell the curry.
3. Add kaffir lime leaves. Wait until it’s boiled.
4. Add chicken and stir until it’s well cooked. Add fish sauce, coconut sugar, and put sweet basil leaves on top. Remove from heat.