Popular and easy to cook curry recipe called "Kheng Khiao Wan Kai" This is aromatic Thai curries are a delicious contrast of strong flavors. Thinner than Indian curries, with a coconut milk base, which adds natural sweetness. Lemongrass and lime leaves impart a distinctly tangy flavor. Thai curries are never served as stand-alone dishes and are always one part of a meal, their spices balanced by other milder and sweeter dishes, such as a salad, a stir-fried dish, or a dessert.
Ingredients:
- 300 g. chicken breast
- 1 cup shredded bamboo shoots
- 1 cup coconut milk
- 2 tbsp green curry paste
- 1 1/2 tbsp thin soy sauce (or fish sauce)
- 1 tbsp sugar palm
- 1/4 cup sweet basil leaves
- 3 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 and chillies, pat dry, pick only sweet basil leaves from 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 green 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 sweet basil leaves and sliced chillies, stir quickly, and remove from heat.
- Spoon the curry in a bowl and serve immediately.
