*Red Chicken Curry with Bamboo Shoots *(KAENG PHET KAI SAI NORMAI)

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[SIZE=-1]Red Chicken Curry with Bamboo Shoots
(KAENG PHET KAI SAI NORMAI)[/SIZE]​

</TD></TR></TBODY></TABLE></TD></TR><TR><TD vAlign=bottom align=left colSpan=5>[SIZE=-1]INGREDIENTS :[/SIZE][SIZE=-1] [/SIZE][SIZE=-1] [/SIZE][SIZE=-1] [/SIZE]</TD></TR><TR><TD vAlign=bottom align=left width=255>[SIZE=-1] [/SIZE][SIZE=-1] Vegetable oil[/SIZE]</TD><TD vAlign=bottom align=middle width=40>[SIZE=-1]4[/SIZE]</TD><TD vAlign=bottom align=middle width=91>[SIZE=-1]tbsp.[/SIZE]</TD><TD vAlign=center align=right width=150 rowSpan=11><TABLE height=209 width="80%"><TBODY><TR><TD height=109>

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</TD></TR></TBODY></TABLE></TD></TR><TR><TD vAlign=bottom noWrap align=left width=255>[SIZE=-1] [/SIZE][SIZE=-1] Red curry paste,[/SIZE][SIZE=-1] [/SIZE][SIZE=-1](Kaeng phet paste)[/SIZE]</TD><TD vAlign=bottom noWrap align=middle width=40>[SIZE=-1] [/SIZE][SIZE=-1] 2[/SIZE]</TD><TD vAlign=bottom noWrap align=middle width=91>[SIZE=-1] [/SIZE][SIZE=-1] [/SIZE][SIZE=-1] heaped tbsp.[/SIZE]</TD></TR><TR><TD vAlign=bottom align=left width=255>[SIZE=-1] [/SIZE][SIZE=-1] Coconut milk[/SIZE][SIZE=-1] [/SIZE]</TD><TD vAlign=bottom align=middle width=40>[SIZE=-1]2[/SIZE]</TD><TD vAlign=bottom align=middle width=91>[SIZE=-1]cups[/SIZE]</TD></TR><TR><TD vAlign=bottom align=left width=255>[SIZE=-1] [/SIZE][SIZE=-1] Chicken thigh,[/SIZE][SIZE=-1] [/SIZE][SIZE=-1]skinned and sliced[/SIZE]</TD><TD vAlign=bottom align=middle width=40>[SIZE=-1] [/SIZE][SIZE=-1] 1[/SIZE]</TD><TD vAlign=bottom align=middle width=91>[SIZE=-1] [/SIZE][SIZE=-1] [/SIZE][SIZE=-1] lb.[/SIZE]</TD></TR><TR><TD vAlign=bottom align=left width=255>[SIZE=-1] [/SIZE][SIZE=-1] Bamboo shoots,[/SIZE][SIZE=-1] [/SIZE][SIZE=-1]sliced or julienne[/SIZE][SIZE=-1] [/SIZE]</TD><TD vAlign=bottom align=middle width=40>[SIZE=-1] [/SIZE][SIZE=-1] 1[/SIZE]</TD><TD vAlign=bottom align=middle width=91>[SIZE=-1] [/SIZE][SIZE=-1] [/SIZE][SIZE=-1] cup.[/SIZE]</TD></TR><TR><TD vAlign=bottom align=left width=255>[SIZE=-1] [/SIZE][SIZE=-1] Fish sauce[/SIZE]</TD><TD vAlign=bottom align=middle width=40>[SIZE=-1]3 - 4[/SIZE]</TD><TD vAlign=bottom align=middle width=91>[SIZE=-1]tbsp.[/SIZE]</TD></TR><TR><TD vAlign=bottom align=left width=255>[SIZE=-1] [/SIZE][SIZE=-1] Sugar[/SIZE]</TD><TD vAlign=bottom align=middle width=40>[SIZE=-1]1[/SIZE]</TD><TD vAlign=bottom align=middle width=91>[SIZE=-1]tbsp. Or less[/SIZE]</TD></TR><TR><TD vAlign=bottom align=left width=255>[SIZE=-1] [/SIZE][SIZE=-1] Thai basil leaves,[/SIZE][SIZE=-1] (bai horapa)[/SIZE]</TD><TD vAlign=bottom align=middle width=40>[SIZE=-1] [/SIZE][SIZE=-1] 1/2[/SIZE]</TD><TD vAlign=bottom align=middle width=91>[SIZE=-1] [/SIZE][SIZE=-1] [/SIZE][SIZE=-1] cup[/SIZE]</TD></TR><TR><TD vAlign=bottom align=left width=255>[SIZE=-1] [/SIZE][SIZE=-1] Kaffir lime leaves[/SIZE][SIZE=-1] [/SIZE]</TD><TD vAlign=bottom align=middle width=40>[SIZE=-1]2[/SIZE]</TD><TD vAlign=bottom align=middle width=91>[SIZE=-1]leaves[/SIZE]</TD></TR><TR><TD vAlign=bottom align=left width=255>[SIZE=-1] [/SIZE][SIZE=-1] Red spur chili peppers, sliced[/SIZE]</TD><TD vAlign=bottom align=middle width=40>[SIZE=-1]1[/SIZE]</TD><TD vAlign=bottom align=middle width=91>[SIZE=-1]tbsp.[/SIZE]</TD></TR><TR><TD vAlign=bottom align=left width=255>[SIZE=-1] [/SIZE][SIZE=-1] Green spur chili peppers, sliced[/SIZE]</TD><TD vAlign=bottom align=middle width=40>[SIZE=-1]1[/SIZE]</TD><TD vAlign=bottom align=middle width=91>[SIZE=-1]tbsp.[/SIZE]</TD></TR><TR><TD vAlign=bottom align=left colSpan=5>[SIZE=-1] [/SIZE][SIZE=-1] (4 servings)[/SIZE]</TD></TR><TR><TD colSpan=5 height=315><TABLE width="100%"><TBODY><TR><TD width="50%" rowSpan=3></TD><TD width="50%">[SIZE=-1] 1. Heat vegetable oil in a pot and add the red curry paste to fry in this oil whilst spreading the paste as much as possible. Lower the heat and fry the paste but do not burn it. Add a little of the coconut milk to make paste spreadable. Cook longer (two minutes) over low heat.[/SIZE]
</TD></TR><TR><TD width="50%">[SIZE=-1] 2. Add half of the coconut milk and bring to the boil, whilst scraping the bottom of the pot to prevent scorching. Add the chicken pieces and cook until chicken is done before adding the rest of the coconut milk and bring back to boil. Add the sliced bamboo and cook two minutes longer.[/SIZE]
</TD></TR><TR><TD width="50%">[SIZE=-1] 3. Season the curry with fish sauce and sugar. Before taking off the stove, add Thai basil leaves and kaffir lime leaves. Garnish with two kinds of fresh chili peppers.[/SIZE]
</TD></TR></TBODY></TABLE><TABLE width="100%"><TBODY><TR><TD width="60%">[SIZE=-1]Tips