Chef Nathan Hyam's Chicken, Bamboo Shoots & Vegetables
Red curry chicken is the most common curry dish in Thailand. Capers' Executive Chef Natham Hyam has spent many years working and cooking in Thailand, and his recipe is a sure hit for the family or guests.
4 tsp. vegetable oil
1 large red pepper, sliced in 2 inch pieces
1 large onion sliced in wedges
3 - 5 tbsp red curry paste
2 cans coconut milk
2 tbsp fish sauce
2 tsp cane or brown sugar
5 sliced Kaffir lime leaves
1 lb boneless chicken, cut in 1 inch cubes
1 cup bamboo shoots, rinsed
1 cup snow peas
1/2 cup sliced Thai basil leaves
Serves 4.
Fry onion and red pepper in 2 tsp vegetable oil over medium heat until onion softens. Remove vegetables from pan and set them aside.
Add remaining 2 tsp. oil to pan and fry the red curry paste for about 2 minutes. Add the coconut milk and bring to a boil. Add lime leaves and let sauce boil for 2 to 3 minutes, stirring occasionally, then add the fish sauce and sugar.
Return sautéed vegetables to pan and add bamboo shoots, snow peas and chicken to the sauce. Simmer until the chicken is fully cooked (about 10 minutes). Chop basil and add to the curry before serving with steamed rice.
Serves 4.
