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The ingredients needed to make Ken Hom’s take on Thai red curry:
- Prepare 900 g of boneless Chicken thighs.
- You need 400 g of Bamboo shoots.
- Provide 7 of Lime leaves.
- Prepare 4 tbsp of Red curry paste.
- Get 500 ml of Chicken stock.
- Provide of Jasmine rice.
- Provide 200 g of shallots (sliced).
- Use 2 tbsps of fish sauce.
- Use 5 of red Thai chillies.
- Prepare of Ground nut oil.
- Get 1 tbsp of sugar.
Steps to make Ken Hom’s take on Thai red curry:
- Cut the chicken into 2.5cm wide strips.
- Add the ingredients to the pan.
- Serve with rice.
Red Curry Paste is a blend of lemongrass, galangal (Thai ginger), fresh red chilis, and fragrant spices. The spice level will vary depending on the brand of curry paste you use. The brand I use above (Thai Kitchen) makes for a mild, family-friendly dish. Growing up, he found American food unpalatable compared with his mother's cooking, so she. This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot.
Quite easy is not it to provide this Ken Hom’s take on Thai red curry recipe. Share with friends. Thank you for visiting my blog. Regards.
