Kaffir lime leaves. Measure and have ready the rest of the ingredients. It's made with juicy chunks of chicken thigh meat, has a smooth and creamy texture, and deliciously exotic flavors from the fresh lemongrass, galangal, kaffir lime, dry roasted cumin, coriander, and peppercorns used in making the Thai strong red chili paste (Prik Kaeng Ped). Add the bamboo shoots and bring back to a boil. We use cookies to give you the best possible experience while using our website.Learn More, Currently rated: Rated 4.5 Stars from 1622 reader reviews. Cut the chicken thigh meat into 1/2 inch cubes. Divide the coconut into to equal portions. Keep the heat low so it just barely boils. Planning to open a Thai restaurant? Just want to make a great Thai meal? Tear the center stems out of 3 - 4 kaffir lime leaves, and add the half pieces to the pan. What's in our Red Curry with Bamboo Shoots and Coconut Milk. Slice one kaffir lime leaf into very thin slivers and sprinkle them on top. Watch our popular lessons on YouTube or follow us and we'll teach you everything you need to know! Taste the curry. Add the red chilies. The Kaffir lime … Don't worry if it taste a little too salty, as this curry is eaten with plain rice and that will absorb a lot of the saltines. 1 Pound boneless, skinless Chicken Thigh Meat. Add the red chili paste and stir it in well. A very specific type of citrus fruit trees grown in warm weather. 1 1/2 tablespoons red curry paste I used Mae Ploy red curry paste Measure and have ready the rest of the ingredients. Cook it on low heat until it is thick and well blended.2) Add the chicken meat and fry it in the curry for about 5 minutes, then add the other half of the coconut milk.3) Add the bamboo shoots, red chilies, and pieces of kaffir lime leaf. Our YouTube Channel features videos produced by Worawut and the team at. Reduce the coconut and chili mixture until it is thick and oily. Cut the red chilies diagonally. https://www.delish.com/uk/cooking/recipes/a30607284/thai-red-curry Stir everything up really well and bring to a slow boil for 2 - 3 minutes. Using a packaged red curry paste to make this dish is completely acceptable, but if you want to do the whole recipe from start to finish yourself, prepare our delicious homemade red chili paste recipe first. it should have a slightly sweet taste, a little bit spicy, and a little salty. This lovely red curry dish is typical of the type of curries served in Central Thailand, where the soup base is made with coconut milk. 1) Heat half the coconut milk in a wok or pan, then stir in the curry. © 2013 - 2020. Pluck the leaves and flower tops from the basil. Cook for 5 minutes, then let it cool down. Cut the red chilies diagonally. You'll be glad you did when you see all those gorgeous bits of red, yellow, and brown in your finished Kaeng Nor Mai, knowing that you made them all with your own two hands. Cut the chicken thigh meat into 1/2 inch cubes. Add the coconut sugar and stir until it melts completely. https://www.food.com/recipe/authentic-thai-red-curry-with-chicken-512041 Pluck the leaves and flower tops from the basil. Add the other half the coconut milk to the pan and stir it in to make the soup base. However, if it needs more salt, add fish sauce or salt until the flavor tastes right to you. Turn off the heat and let the curry cool for about 2 - 3 minutes, then stir in the basil leaves. Serve in a small bowl just big enough to hold it all. How we make our Red Curry with Bamboo Shoots and Coconut Milk. Add the chicken to the pan and stir it into the red chili curry mixture. Divide the coconut into to equal portions. Add one half of the coconut milk to a warm wok or frying pan. Stir in the basil and serve. Thailand Interactive Publishing. Fry on low - medium heat until the meat is completely cooked and the pan is dry and sticky.