Featured in Thai Main Dishes:
Red Curry with Bamboo Shoots and Coconut Milk

Red Curry with Bamboo Shoots and Coconut Milk

This Kaeng Nor Mai is typical of the type served in Central Thailand. Having a soup base made with red curry and coconut milk (Ga Tee), it is completely different than the Kaeng Nor Mai from Northeastern Thailand's Isaan region which is usually green and is made with strong fresh herbs that give the soup an almost medicinal character. In this version you'll enjoy juicy chunks of chicken thigh meat, a smooth and creamy texture, and deliciously exotic flavors from lemongrass, galangal, kaffir lime, dry roasted cumin, coriander, and peppercorns.

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Ingredient List:

• 1 Pound boneless, skinless Chicken Thigh Meat
  (cut into 1/2 inch pieces)
• 3 Tablespoons Thai Red Curry Paste
• 2 Cups Coconut Milk
  (divided into 2 portions)
• 1 Cup Bamboo shoots
  (canned or prepared, cut into thin strips)
• 2 - 3 Thai Long Chilies
  (or other mild red chili)
• 1 Cup Thai Sweet Basil
  (Horapah, Star of Siam)
• 5 Kaffir Lime leaves
• 2 teaspoons Coconut Sugar
• 1 Tablespoon Fish Sauce
  (as needed)
• 1/2 teaspoon Salt
  (as needed)

Basic Directions:

Heat half the coconut milk in a wok or pan, then stir in the curry. Cook it on low heat until it is thick and well blended.

Add the chicken meat and fry it in the curry for about 5 minutes, then add the other half of the coconut milk.

Add the bamboo shoots, red chilies, and pieces of kaffir lime leaf. Cook for 5 minutes, then let it cool down. Stir in the basil and serve.

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