Chicken Curry with Bamboo Shoots
Ingredients
- 10 oz. chicken breast
- 3 chicken wings
- 1 tbsp. red curry paste
- 1/2 tsp. shrimp paste (optional)
- 1/2 cup snow peas
- 4 red chillies
- 2 tbsp. fish sauce
- 2 tbsp. sugar
- 1 tsp. msg (optional)
- 2 cups coconut milk
- 5 oz. sweet basil leaves
- 4 makrut leaves
- 1/2 cup water
- 6 oz. sliced bamboo shoots
- 1 stalk lemon grass
Preparation
Cut makrut leaves in half and slice chilies into strips. Slice chicken breasts into pieces 1/2" wide. Cut wings apart at joints. Cut lemon grass into 2" lengths and crush with cleaver.
Heat a large saucepan over medium high heat. Add 1/2 cup of coconut milk, red curry paste, shrimp paste, fish sauce and sugar. Stir for 3 minutes. Add chicken breast and wings plus another 1/2 cup of coconut milk and bamboo shoots.
Turn heat to high and stir for 2 minutes. Add remainder of coconut milk and water. Allow to boil for 8-10 minutes. Add makrut leaves, snow peas, basil and chilies. Stir together. Remove from stove and place on serving dish. Serve with either steamed rice or somen noodles. Serves 2.