Spicy Red Curry Chicken Feet With Pickled Bamboo Shoots Recipe by Tunarap
Cooking Instructions 60 minutes 1 Pour 2 cups coconut milk (500 ml) and 3 1/8 cups water (750 ml) into a pot. Heat over medium heat. When the coconut milk comes to a boil, add the chicken feet. Simmer for 45 minutes until the chicken feet are tender. Remove from heat, separate the chicken feet from the broth, and set aside. 2 Pour 1 cup coconut milk (250 ml) into a pan and heat over medium heat. When it starts to boil, reduce to low heat and simmer until the coconut milk releases its oil. Add the red curry paste and stir-fry until fragrant. 3 Add the chicken feet and stir to coat with the curry paste. Add the chicken blood, pickled bamboo shoots, and torn kaffir lime leaves. Pour in the reserved coconut milk broth. Season with fish sauce and palm sugar. Stir until everything is well combined. 4 When it comes to a boil again, turn off the heat. Add Thai basil leaves and garnish with the sliced red and green chili peppers. Stir gently and serve. 1 Pour 2 cups coconut milk (500 ml) and 3 1/8 cups water (750 ml) into a pot. Heat over medium heat. When the coconut milk comes to a boil, add the chicken feet. Simmer for 45 minutes until the chicken feet are tender. Remove from heat, separate the chicken feet from the broth, and set aside. 1 Pour 2 cups coconut milk (500 ml) and 3 1/8 cups water (750 ml) into a pot. Heat over medium heat. When the coconut milk comes to a boil, add the chicken feet. Simmer for 45 minutes until the chicken feet are tender. Remove from heat, separate the chicken feet from the broth, and set aside. 2 Pour 1 cup coconut milk (250 ml) into a pan and heat over medium heat. When it starts to boil, reduce to low heat and simmer until the coconut milk releases its oil. Add the red curry paste and stir-fry until fragrant. 2 Pour 1 cup coconut milk (250 ml) into a pan and heat over medium heat. When it starts to boil, reduce to low heat and simmer until the coconut milk releases its oil. Add the red curry paste and stir-fry until fragrant. 3 Add the chicken feet and stir to coat with the curry paste. Add the chicken blood, pickled bamboo shoots, and torn kaffir lime leaves. Pour in the reserved coconut milk broth. Season with fish sauce and palm sugar. Stir until everything is well combined. 3 Add the chicken feet and stir to coat with the curry paste. Add the chicken blood, pickled bamboo shoots, and torn kaffir lime leaves. Pour in the reserved coconut milk broth. Season with fish sauce and palm sugar. Stir until everything is well combined. 4 When it comes to a boil again, turn off the heat. Add Thai basil leaves and garnish with the sliced red and green chili peppers. Stir gently and serve. 4 When it comes to a boil again, turn off the heat. Add Thai basil leaves and garnish with the sliced red and green chili peppers. Stir gently and serve. 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 Oven Baked Chicken Thigh One Pan Cajun Cheesy Sausage Pasta 2 - Meat Ziti Umeboshi onigiri/ plum rice ball Beef taco salad Oven Baked Chicken Thigh One Pan Cajun Cheesy Sausage Pasta 2 - Meat Ziti Umeboshi onigiri/ plum rice ball Beef taco salad Oven Baked Chicken Thigh Instant Pot Red Lentil Soup (GF) Red Sauce Spaghetti with Prawns Sheer khurma Sauteed Aubergines Cake Donuts Sizzling Chocolate Brownie With Venila Ice cream Boondi chat Kashmiri Pepper Fish Fillets Fry Boondi recipe Oven Baked Chicken Thigh Instant Pot Red Lentil Soup (GF) Red Sauce Spaghetti with Prawns Sheer khurma Sauteed Aubergines Cake Donuts Sizzling Chocolate Brownie With Venila Ice cream Boondi chat Kashmiri Pepper Fish Fillets Fry Boondi recipe