Ingredients Jump to Instructions ↓

  1. 2 Chicken breasts or 2 Pork shoulder steaks, cut in to strips

  2. 1 to 2 carrots/

  3. 150g, slice in a quater inch thick

  4. 150g fine bean, trim and cut in

  5. 1/4 inch long

  6. 1 can/

  7. 140g (drained) Blue dragon bamboo shoots

  8. 3 red chillies, halved and cut in strips

  9. 10 to 15 leaves of fresh basil

  10. 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.

  11. 400ml can of Blue Dragon coconut milk (Thick or light) Thick will give more flavour.

  12. 6 tbsp vegetable Oil

  13. Fish sauce or salt to taste

  14. A little bit of sugar to taste (Optional)

Instructions Jump to Ingredients ↑

  1. Heat 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.

  2. Add 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.

  3. Add 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)

  4. Once 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.

  5. Transfer to a serving bowl and garnish with fresh basil and the remaining of fresh chilly (One/Third)

  6. Serving with warm plain Thai jasmine rice Note : 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)


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