Kanom Jeen Chicken Red Curry

COOKING TIME: 10

SERVING: 2

2024-07-25

Ingredients

- 70g BE red curry paste
- 400ml BE coconut cream
- 300g Chicken breast (sliced)
- 2 Tbsp VG oil
- 100g Shallots (sliced)
- 35g Garlic
- 200ml Water
- 20g Coriander root
- 40g BE Fish sauce
- 20g Sugar
- 5g Salt
- 200g Dried Rice Noodles
- 1 handful of Thai basil leaves (optional)
- 1 handful of white cabbage shredded (optional)

Cooking Steps

Preparation:

1. Put coconut milk in a pot, boil the coconut milk, shallots, coriander root, garlic and the chicken until cooked.

2. Then, blend all of the ingredients

3. Heat the pan with vegetable oil, then add the red curry paste. Stir-fry until the curry paste is cooked and fragrant.

4. Slowly add the cream mixture to the pan with the curry paste.

5. Boil the curry until boiling. Season with sugar, fish sauce, salt. Continue to simmer until the curry boils again, turned off the heat and serve the curry With noodles and vegetables