Quick and yemmy red curry recipe from easy to find ingredients called "Kheng Phet Kai" This authentic spicy coconut milk based red curry uses homemade red curry paste. Flavored with both fresh and dried spices, kaffir lime leaves and fresh sweet basil leaves it is a harmonious dish with chicken. Finish the cooking with the addition of fish sauce to taste and serve with steamed jasmine rice.
- 300 g. chicken breast
- 1 can shredded bamboo shoots
- 1 can coconut milk
- 2 Tbsp red curry paste
- 1 1/2 Tbsp thin soy sauce (or fish sauce)
- 1 Tbsp sugar
- 1/4 cup sweet basil leaves
- 5 kaffir lime leaves
- 2 fresh chillies
- Wash chicken breast, pat dry, and cut into small slices.
- Pour 3 cups water in a pot, bring to boil on high heat, add shredded bamboo shoots, and let it boil for 15 minutes.
- Drain, rinse in cold water, and set aside. Then, wash sweet basil, kaffir lime leaves, and chillies, pat dry, pick only sweet basil leaves from stem, tear kaffir lime leave in half, remove central stem, and slice chillies.
- Pour about 1/2 cup coconut cream (top portion of a can) in a pot, bring to boil on medium heat, then add red curry paste. Stir until thoroughly mixed and let it boil until some oil appear on surface, stir constantly.
- When coconut cream has an oily sheen, add cut chicken, stir well until chicken is getting cook. Meanwhile, add coconut milk about 2 Tbsp each time (add about 3 times) and stir regularly.
- Add shredded bamboo shoots, stir thoroughly and add the remaining coconut milk. Season with thin soy sauce (or fish sauce) and sugar, bring to boil, add kaffir lime leaves, sweet basil leaves and sliced chillies, stir quickly, and remove from heat.
- Spoon the curry in a bowl and serve immediately.
TIP: This recipe can substitute chicken or pork or beef