红咖喱鸡与竹芽
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这是使用竹子的真实泰国食谱。如果您愿意，将竹子切成小火柴棒，就像美国泰国餐厅一样。通常，在泰国，这道菜将用Importfood.com出售的切片竹子制成，而不是切成较小的火柴棒。有关类似食谱，请参见：kaeng kua酸竹子与虾。
原料
为了4人
原料
- 11/2杯子Chicken, Sliced to Bite Size pieces
- 1可以（13.5盎司）椰奶
- 1罐子（24盎司）切片
- 6Kaffir Lime Leaves, Shredded
- 3汤匙Fish Sauce
- 11/2汤匙Palm Sugar
- 2汤匙红咖喱酱
- 1/2杯子水
- 1/2杯子新鲜泰国罗勒叶
- 5新鲜的泰国辣椒，切成薄片
红咖喱鸡与竹芽的方法
Drain bamboo shoots from the jar. In a medium pot, bring 5 cups of water to a boil then add bamboo shoot. Let boil for 15 minutes, drain and cut in to smaller size pieces (to your preference). Set aside.
In a medium pot, heat half of the coconut milk, and cook until it boils. Add the red curry paste, and stir until fragrant. Reduce the heat, and continue to stir while cooking until a thin film of oil apppears on the surface.
Add the chicken, stir until it starts to cook. Add remaining coconut milk slowly. Bring to a boil then add bamboo shoots and water. Season with fish sauce and palm sugar, when bring it up to a boil again. Add lime leaves, fresh red chili and basil. Stir well, remove from heat.
与蒸熟一起食用Thai jasmine rice。享受！
红咖喱鸡与竹芽
成分准备好了
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