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CHICKEN CURRY(recipe for 4-5 people)

1 package Guilin rice vermicelli
1 1/2-2 lbs chicken meat
20 oz can of bamboo shoots sliced
15 oz can of baby corn
13.5 fl oz can coconut milk
¼ loosely packed green curry paste
6 kaffer lime leaves (optional)
1 cup of sweet or Thai basil leaves
1 small red bell pepper
¼ cup of fish sauce

FOR THE CURRY:

Heat 1/3 can of coconut milk in deep pan. Add green chili paste and stir. Add fish sauce and stir. Add chicken meat, and add more coconut milk if necessary to moisten. When meat is half cooked, add bamboo shoots, baby corn, and the optional Kaffer lime leaves and stir. Once again, add coconut milk if sauce looks dry. Cover until meat is cooked through. Stir in bell peppers and basil and the remaining coconut milk.


Serve over noodles.

FOR THE NOODLES:

Boil water, add noodles and stir. When cooked, drain, and add cold water to stop the cooking process. Drain again.