Grilled Chicken Red Curry With Pickled Bamboo Shoots Recipe by สุประวีณ์ รัตนะ
Grilled Chicken Red Curry with Pickled Bamboo Shoots Cooking Instructions About 10 minutes 1 Prepare the grilled chicken: Wash the chicken thighs thoroughly. Place them in a mixing bowl, add oyster sauce and seasoning powder, and marinate for about 30 minutes. Grill until cooked through and set aside. (This can be done the day before.) Today, we’ll make the curry. 2 Prepare all ingredients and seasonings. 3 Prepare the chicken for the curry: Cut the grilled chicken into bite-sized pieces and set aside. Mix the curry paste with shrimp paste and set aside. 4 Make the curry: Heat a pan over low heat and add a little oil. Sauté the curry paste mixture until fragrant and the coconut milk starts to separate. Add the grilled chicken. 5 Stir to combine, then add water and transfer everything to a pot. 6 Add the pickled bamboo shoots and torn kaffir lime leaves. Season with seasoning powder, salt, and palm sugar. Add the Thai basil leaves and sliced red chilies. 7 Turn off the heat. Ladle into bowls and serve hot with steamed rice. 1 Prepare the grilled chicken: Wash the chicken thighs thoroughly. Place them in a mixing bowl, add oyster sauce and seasoning powder, and marinate for about 30 minutes. Grill until cooked through and set aside. (This can be done the day before.) Today, we’ll make the curry. 1 Prepare the grilled chicken: Wash the chicken thighs thoroughly. Place them in a mixing bowl, add oyster sauce and seasoning powder, and marinate for about 30 minutes. Grill until cooked through and set aside. (This can be done the day before.) Today, we’ll make the curry. 2 Prepare all ingredients and seasonings. 2 Prepare all ingredients and seasonings. 3 Prepare the chicken for the curry: Cut the grilled chicken into bite-sized pieces and set aside. Mix the curry paste with shrimp paste and set aside. 3 Prepare the chicken for the curry: Cut the grilled chicken into bite-sized pieces and set aside. Mix the curry paste with shrimp paste and set aside. 4 Make the curry: Heat a pan over low heat and add a little oil. Sauté the curry paste mixture until fragrant and the coconut milk starts to separate. Add the grilled chicken. 4 Make the curry: Heat a pan over low heat and add a little oil. Sauté the curry paste mixture until fragrant and the coconut milk starts to separate. Add the grilled chicken. 5 Stir to combine, then add water and transfer everything to a pot. 5 Stir to combine, then add water and transfer everything to a pot. 6 Add the pickled bamboo shoots and torn kaffir lime leaves. Season with seasoning powder, salt, and palm sugar. Add the Thai basil leaves and sliced red chilies. 6 Add the pickled bamboo shoots and torn kaffir lime leaves. Season with seasoning powder, salt, and palm sugar. Add the Thai basil leaves and sliced red chilies. 7 Turn off the heat. Ladle into bowls and serve hot with steamed rice. 7 Turn off the heat. Ladle into bowls and serve hot with steamed rice. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken Afritada Giuliana’s Homemade Buco Pie Cherry Nut Cake Cheesy Shepherd's Pie Juicy Crack Pork Chicken Afritada Giuliana’s Homemade Buco Pie Cherry Nut Cake Cheesy Shepherd's Pie Juicy Crack Pork Crispy yam nuggets Chocolate marble cake Chilli Stir fry noodles Fluffy Overnight Oats Kancha aam er chaat Turmeric chicken Restaurant Style Kaju Curry with Wheat Tawa Naan Plain Moi moi Mix fruit Crispy yam nuggets Chocolate marble cake Chilli Stir fry noodles Fluffy Overnight Oats Kancha aam er chaat Turmeric chicken Restaurant Style Kaju Curry with Wheat Tawa Naan Plain Moi moi Mix fruit