Simple Way to Make Quick red curry chickens with pickled bamboo
Hello everybody, I hope you are having an incredible day today. Today, we're going to make a distinctive dish, Step-by-Step Guide to Prepare Favorite red curry chickens with pickled bamboo. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from red curry chickens with pickled bamboo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare red curry chickens with pickled bamboo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make red curry chickens with pickled bamboo is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook red curry chickens with pickled bamboo estimated approx 40 mins.
To begin with this recipe, we have to prepare a few ingredients. You can have red curry chickens with pickled bamboo using 12 ingredients and 5 steps. Here is how you can achieve it.
My mom's feverious food and I know if I'm there right now she will asking me to cook for her.
Ingredients and spices that need to be Take to make red curry chickens with pickled bamboo:
- 300 grams of slices chicken
- 1 1/2 cup of pickled bamboo boiled and wash
- 2 cup of coconut milk
- 1 tbsp spoon of red curry paste
- 3 thin slices of grachine
- 10 of thai eggplant
- 2 slice of chillies
- 10 leaves of sweet basil
- 2 tbsp spoon of sugar
- 1 tbsp spoon of fish sauce
- 1 tsp spoon of chicken stock powder
- 1 tbsp spoon of oil
Steps to make to make red curry chickens with pickled bamboo
- Heat oil in the pot then stir in red curry paste add half coconut milk stir till get pretty colour
- Add chicken and keep frying till chicken cook 7 minutes about
- Pour in the pot the rest of coconut milk and add pickled bamboo then covered bring to boil on medium heat for 15 minutes
- Add grachine, eggplants and chillies
- Add sugar, fish sauce and chicken stock powder add sweet basil and stirring for 5 more minutes
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