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Red Curry With Chicken


  • 1-½ tablespoon vegetable cooking oil
  • 3 tablespoons red curry paste
  • 1 can coconut milk
  • 300 grams chicken (breast or thigh), cut into 1 inch strips
  • ½ cup water or stock
  • 2 cups bamboo shoot, cut into bite-sized pieces
  • 2 kaffir lime leaves
  • 1 tablespoon sugar
  • ½ tablespoon salt

Cooking Instructions

  1. Add vegetable oil to sauce pan over medium heat and add the red curry paste, stir well.
  2. Add 3/4 cups coconut milk and mix thoroughly.
  3. Add the chicken and stir well.
  4. Add the mixture into a pot and add the remaining coconut milk, water, bamboo shoot, kaffir lime leaves, sugar, salt, and fish sauce.
  5. Cook over medium heat until the chicken and eggplant are cooked.
  6. Serve with rice.