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