Speedy Authentic Thai Curry.
- Preparation and cooking time
- Total time
- 10 minutes preparation
- Easy
- Serves 4
Ingredients
- 2 Chicken breasts or 2 Pork shoulder steaks, cut in to strips
- 1 to 2 carrots/150g, slice in a quater inch thick
- 150g fine bean, trim and cut in 1+1/4 inch long
- 1 can/140g (drained) Blue dragon bamboo shoots
- 3 red chillies, halved and cut in strips
- 10 to 15 leaves of fresh basil
25g/1 Tbsp Thai red chilly paste (You can find it at Wing-Yip, brand name : SUREE). You can put a bit more, if you do like more hot and spicy.
- 400ml can of Blue Dragon coconut milk (Thick or light) Thick will give more flavour.
- 6 tbsp vegetable Oil
- Fish sauce or salt to taste
- A little bit of sugar to taste (Optional)
Method
- STEP 1Heat the oil in a wok (medium heat), add the chilly past and keep stirring until the oil absorbs the red colour from the chilly paste, the oil will become a little bit red colour, at this point you can smell the chilly past has been cooked. Do not over cooked because the chilly paste may get burning and taste bitter.
- STEP 2Add the chicken (Turn the heat up a little bit more than the medium), keep stirring until the juice from the chicken has been reduced then add the carrot and stir for 1 minute then add the fine been and stir more another 1 minute.
- STEP 3Add the coconut milk and the two/third of the fresh chilly and all the bamboo shoots, seasoning with fish sauce or salt as your style and also a little bit of sugar (optional, if prefer)
- STEP 4Once the curry has been boiled, reduce the heat down to low and let it simmer for another 2 minute or until the carrot and the bean is crunchy or tender, as your style.
- STEP 5Transfer to a serving bowl and garnish with fresh basil and the remaining of fresh chilly (One/Third)
- STEP 6Serving with warm plain Thai jasmine rice
- STEP 7Note : Thai curry is better to serve when it 's cooked and left to marinade for a little while, then you can re-heat. It is also better served when it is warm (not cold or not too hot)
