Thai Red Curry
500 g boneless chicken (I used pork), sliced
1 generous tbsp red curry paste
2 tbsp sugar
5-6 lime leaves, shredded
1 can sliced bamboo shoots
400 ml coconut milk
2 tbsp Thai fish sauce
1. Pour one cup of coconut milk into a wok, bring to the boil, stirring constantly. Add in the curry paste and stir until red oil appears at the surface.
2. Add in the meat, simmer until cooked.
3. Add in the rest of the coconut milk, lime leaves, and bamboo shoots. Also stir in the sugar, and the fish sauce. Bring back to the boil and simmer for a few more minutes.
4. Serve with rice
(As always I didn't use the exact ingredients. This time I used my trusty frozen wok vegetable mix instead of just the bamboo shoots)
- You can make this with other kinds of meat, or with no meat at all, but you will then have to add mushrooms or aubergines or something similar to make it a bit "meaty".
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