Chicken Rosted Red Curry with Preserved Sliced Bamboo Shoot


Chicken  500 grams
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
Coconut Sugar
Fish Sauce  
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.