Red Curry With Pickled Bamboo Shoots And Chicken Recipe by Supawadee S.
Cooking Instructions 30-45 minutes 1 First, rinse the pickled bamboo shoots with water to reduce their sourness. Sometimes, if they're too sour, the curry can become too strong. Taste after rinsing, then set them aside in a strainer to drain. 2 Place a pot over medium-high heat. Pour in a little coconut milk. Once it starts to boil, add the red curry paste and stir-fry with the coconut milk. Keep adding coconut milk a little at a time, stirring until the curry paste is well blended and smooth. 3 When the curry paste is smooth and fragrant, add the chicken pieces. Stir-fry until the chicken is cooked through, then add a bit more coconut milk. Let it come to a boil again. 4 Once the chicken is nearly cooked, add the rinsed pickled bamboo shoots to the pot. Stir to combine. When the curry starts to boil, add the water. Mix well and let the curry simmer for a while. 5 When the curry is boiling and everything is cooked (if using bone-in chicken thighs, check that the juices run clear and there’s no blood at the bone), season with coconut sugar and fish sauce. Taste and adjust as you like. This recipe should be mostly savory, with a hint of sourness and a touch of sweetness at the end. 6 Stir everything together again. Once it comes to a boil, turn off the heat and remove the pot from the stove. Serve hot with steamed rice. 1 First, rinse the pickled bamboo shoots with water to reduce their sourness. Sometimes, if they're too sour, the curry can become too strong. Taste after rinsing, then set them aside in a strainer to drain. 1 First, rinse the pickled bamboo shoots with water to reduce their sourness. Sometimes, if they're too sour, the curry can become too strong. Taste after rinsing, then set them aside in a strainer to drain. 2 Place a pot over medium-high heat. Pour in a little coconut milk. Once it starts to boil, add the red curry paste and stir-fry with the coconut milk. Keep adding coconut milk a little at a time, stirring until the curry paste is well blended and smooth. 2 Place a pot over medium-high heat. Pour in a little coconut milk. Once it starts to boil, add the red curry paste and stir-fry with the coconut milk. Keep adding coconut milk a little at a time, stirring until the curry paste is well blended and smooth. 3 When the curry paste is smooth and fragrant, add the chicken pieces. Stir-fry until the chicken is cooked through, then add a bit more coconut milk. Let it come to a boil again. 3 When the curry paste is smooth and fragrant, add the chicken pieces. Stir-fry until the chicken is cooked through, then add a bit more coconut milk. Let it come to a boil again. 4 Once the chicken is nearly cooked, add the rinsed pickled bamboo shoots to the pot. Stir to combine. When the curry starts to boil, add the water. Mix well and let the curry simmer for a while. 4 Once the chicken is nearly cooked, add the rinsed pickled bamboo shoots to the pot. Stir to combine. When the curry starts to boil, add the water. Mix well and let the curry simmer for a while. 5 When the curry is boiling and everything is cooked (if using bone-in chicken thighs, check that the juices run clear and there’s no blood at the bone), season with coconut sugar and fish sauce. Taste and adjust as you like. This recipe should be mostly savory, with a hint of sourness and a touch of sweetness at the end. 5 When the curry is boiling and everything is cooked (if using bone-in chicken thighs, check that the juices run clear and there’s no blood at the bone), season with coconut sugar and fish sauce. Taste and adjust as you like. This recipe should be mostly savory, with a hint of sourness and a touch of sweetness at the end. 6 Stir everything together again. Once it comes to a boil, turn off the heat and remove the pot from the stove. Serve hot with steamed rice. 6 Stir everything together again. Once it comes to a boil, turn off the heat and remove the pot from the stove. 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 Crock Pot Cajun Sausage & Beans Low Carb (Keto-friendly) Flan Custard dessert White Chocolate Pumpkin Mix vegetable with paneer Spaghetti with anchovy butter, crispy crumb and seared lemon Cinnamon Bundt Cake Crock Pot Cajun Sausage & Beans Low Carb (Keto-friendly) Flan Custard dessert White Chocolate Pumpkin Mix vegetable with paneer Spaghetti with anchovy butter, crispy crumb and seared lemon Cinnamon Bundt Cake Marie biscuits delight Kala chana masala Veg Lollipop Dry Masala Moong Dal Semolina veg sandwich Slow cooked Beef Ragu Native Jollof rice with salad Carbonara Mediterranean Style Seafood Pasta Apple Cinnamon Tea ☕ 🍎 English breakfast Apple cinnamon Tea Marie biscuits delight Kala chana masala Veg Lollipop Dry Masala Moong Dal Semolina veg sandwich Slow cooked Beef Ragu Native Jollof rice with salad Carbonara Mediterranean Style Seafood Pasta Apple Cinnamon Tea ☕ 🍎 English breakfast Apple cinnamon Tea