Red Curry-Bamboo Shoot

Red Curry-Bamboo Shoot(strips)*Gang gai Naw mai*

Gang gai is eaten with rice,but I have eaten it with ”kanom jeen” noodle when I was young.I think it’s also delicious.Just try it J

You can see chicken curry’s popularity when you go to a temple in Thailand;Thai people frequently bring the classic dishes like chicken curry to feed the monks and other temple patrons.

3-4 servings

Ingredients

• 3 cups water
• 4-5 sprigs Thai basil
• 4-5 kaffir lime leaves
• 3 tablespoons fish sauce
• 250-300 g bamboo shoot(strips)
• 2-3 tablespoons red curry paste (It takes time to make it,so I select to buy it from the Asia supermarket, but in Thailand I usually make it.)
• 2 cup coconut milk(already in the can)
• 300 g chicken breast
• 2 tablespoons vegetable oil
• 1 teaspoon sugar

If you would like it spicy, add more red curry pasteJ .But for me,I prefer a spicy

dish!

Method

· Cut up the chicken into bite size pieces.If you have this dish in Thailand,you will see that the chicken comes with bones.All parts such as legs and things can be used.The bone make the curry more flavorful.

· Use high heat and pour vegetable oil in the big pot.Add the red curry paste and stir about 1-2 minutes.Put half of the coconut milk(1 cup) into a big pot,over low to medium low heat.Break up the paste and mix it with coconut milk.Stir constantly.Lower the heat if it splatters too much.

· Add chicken when you see red oil bubbling on top.Stir and coat chicken with curry sauce.Add the bamboo shoot when chicken starts to turn white.Add the rest of the coconut milk(1 cup) and water.Let it boils a couple minute and then add kaffir lime leaves,fish sauce,sugar.

· Let it boils about 5-7 minutes.Add the Thai basil leaves just before you serve and make sure the leaves are submerged.

· Serve hot with rice.

* Before you serve,you can taste it if you think that you need more fish sauce or a little bit sugar,just add it in the pot.*