Spicy South-east Asian Curry
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 boneless, skinless Chicken breasts (halves)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 2 Tbsps Oil
- 2 cloves garlic cloves (peeled and minced)
- 2 Tbsps red Curry paste
- ⅔ cup Coconut milk
- 1 cup chicken stock
- 1 ¼ cups canned Bamboo shoots (drained)
- 2 red chili peppers (rinsed and sliced on the diagonal)
- ½ Tbsp Palm sugar
- 2 tsps Fish sauce
- fresh cilantro (or basil)
- 2 cups cooked Rice (to serve)
Preparation steps
1.
Rinse the chicken under cold running water and pat dry with paper towels. Using a sharp knife, cut the chicken into bite-size pieces. Season with salt and pepper.
2.
Heat the oil in a large skillet or wok. Add garlic and red curry paste and saute for 1 minute or until fragrant. Add the chicken; stir frequently, until brown on all sides, about 5 to 6 minutes.
3.
Add the coconut milk, chicken stock, bamboo shoots, sliced chili pepper and bring the curry to a boil; reduce heat and simmer for about 5 minutes. Add the sugar and fish sauce, and let boil for 1 to 2 minutes longer.
4.
Ladle into bowls, and garnish with cilantro or basil leaves. Serve immediately with rice.
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