Red Curry Chicken
8
30 min
15 min
Cuisine: Thailand
1 kg chicken filet
8 dl (800 ml) coconut milk
600 g bamboo shoots
2 tbsp red curry paste
3-4 tbsp fish sauce
4 kaffir lime leaves*
2 tsp sugar
2 fresh red chilli
16 thai basil leaves**
Dice the chicken. Rinse and finely chop the chilli. Heat up the coconut milk together with the curry paste, add the fish sauce, sugar, kaffir lime and chilli. Add the chicken and the basil when the coconut milk is brought to a boil and let simmer for 5 minutes until the chicken is cooked.
Serve with rice or noodles.
*Substitute for kaffir lime leaves: lemon or lime zest
**Substitute for thai basil leaves: basil and some spearmint
Red Curry Chicken
