Thai Entree
Source: Mridula Baljekar’s “Best Ever Curry Cookbook”
Prep Time:10-30 Minutes
Servings:4
This is best with jasmine rice. Could also be made with chicken breast fillets, which would need to be cubed into bite sized pieces. The kaffir lime leaves are key to this dish because they make it different from an ordinary red curry.
Ingredients:
| 4 | cup | coconut milk |
| 3.5 | tablespoon | red curry paste |
| 16 | ounce | tofu, extra firm |
| 2 | tablespoon | recipe |
| 1 | tablespoon | sugar |
| 8 | ounce | bamboo shoots |
| 5 | khaffir lime leaves torn | |
| 2 | chiles (red) chopped | |
| to taste | salt | |
| to taste | black pepper |
Directions:
1. Pour half of the coconut milk into the wok or large pan over a medium heat. Bring the coconut milk to the boil, stirring constantly until it has separated.
2. Add the red curry paste and cook the mixture for 2-3 minutes. Stir the paste all the time to prevent it from sticking to the base of the pen.
3. Add the chicken pieces, fish sauce and sugar to the pan. Stir well, then cook for 5-6 minutes until the chicken changes color and is cooked through. Continue to stir to prevent the mixture from sticking to the base of the pan.
4. Pour the remaining coconut milk into the pan, then add the bamboo shoots (sliced) and torn kaffir lime leaves. Bring back to a boil over medium heat, stirring constantly to prevent the mixture from sticking. Taste and add salt and pepper, if necessary.
5. To serve, spoon the curry into a warmed serving dish and garnish with chilies and kaffir lime leaves.
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