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Thai Red Curry with Chicken (Kị̀ Kængp̄hĕd Dæng)

From: cicili.tv

Prep 0:15
Cook 0:05
Yields 2 servings

Ingredients

  • 2 tablespoons red curry paste
  • 2 cups skim coconut milk, 1/2 coconut milk, 1/2 water
  • 200 g (1) chicken breast, sliced
  • 3 kaffir lime leaves
  • 2 tablespoons fish sauce
  • 1 tablespoons sugar
  • 0.5 cup bamboo shoots, sliced
  • 0.5 green capsicum, sliced
  • 0.5 red capsicum, sliced
  • 1 red chili with seeds removed, roughly sliced
  • 0.25 cup Thai basil
  • 2 tablespoons vegetable oil

Instructions

  1. Cook rice.
  2. Heat the oil in a medium saucepan over medium-high heat.
  3. Add curry paste, and stir until the aroma is released.
  4. Pour in the coconut milk, mix well, and bring to a boil.
  5. Then add the kaffir lime leaves, fish sauce, sugar, bamboo shoots, capsicums, and chicken.
  6. Bring it to a boil, making sure the chicken is well done, about 5 minutes.
  7. Then turn off the heat and add Thai basil.
  8. Serve rice and red curry in different bowls, eat with fork and spoon.

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