Looking for a great recipe for Thai red curry chicken with bamboo shoots.?

Does anyone know how to make perfect red curry chicken bamboo shoots? Please let me know where to buy the curry paste and what Brand is best. Thanks so much in advance :)Looking for a great recipe for Thai red curry chicken with bamboo shoots.?
Traditionally Thai Green Curry contains bamboo shoots, that's why it's no so easy to find.



Red Curry with Chicken %26amp; Bamboo Shoots (Gaeng Phed Kai Sai Nawmai)



This authentic spicy coconut milk based red curry uses homemade red curry paste. Flavored with both fresh and dried spices, kaffir lime leaves and fresh sweet basil leaves it is a harmonious dish with chicken. Finish the cooking with the addition of Fish sauce to taste and serve with steamed jasmine rice.



Ingredients



1 lb boneless chicken breast

1 can bamboo shoots, sliced

3 tbsp red curry paste

2 cups coconut milk

2 fresh red chili, sliced diagonally

1/2 cup Thai sweet basil leaves (bai horapah), torn

2 tbsp fish sauce (nam pla)

1/4 tsp sea salt

1 1/2 tsp palm sugar

Thai sweet basil leaves (bai horapah) for garnish



Preparation



Wash the chicken, slice diagonally into 1/2 cm thick, 3cm wide and 3 cm long pieces. Thinly slice the bamboo shoots (if not already sliced).



Pour 1 cup of coconut milk into a wok. Bring to a boil over medium high heat, stirring constantly. Add the curry paste, stir until red oil comes to the surface. Add the chicken and saute until it turns white and is cooked through.



Add the remaining coconut milk, follow with the bamboo shoots. Season with fish sauce, sugar, and salt and bring back to a boil. Sprinkle with kaffir lime leaves, chilies, and sweet basil leaves. Turn off the heat. Arrange on a serving dish and garnish with sweet basil leaves before serving.



Serves 5.



Notes: If Thai sweet basil is not available, either omit or substitute other fresh herbs such as coriander or European basil.Looking for a great recipe for Thai red curry chicken with bamboo shoots.?
Nam Prik Gaeng Pet Daeng (Red Curry Paste) ?????????????????

Servings: About 1 cup





A red curry paste made from dried Thai red chillies used to make the famous Thai red curry.





16 small dried red chillies (prik khi nu daeng haeng)

1 teaspoon each of white pepper corns and cumin seeds roasted and powdered

1 tablespoon coriander seeds roasted and powdered

2 tablespoons chopped shallots

1 tablespoon chopped garlic (kratiem)

1 tablespoon coriander root (rak pak chi) pounded or chopped

2 teaspoons galangal (kha) chopped

2 tablespoons lemon grass (takhrai) chopped

2 teaspoons shrimp paste (kapi)

2 teaspoons fish sauce (nam pla)

1 teaspoon kaffir lime rind (phio ma krut)





Blend all the ingredients to a fine paste.





Refrigerate or freeze and use as required. To avoid thawing the whole quantity, freezing could be done in small packs required for one use each.Looking for a great recipe for Thai red curry chicken with bamboo shoots.?
1/2 kg boneless chicken cut into bite size

2-3 tbs thai red curry paste (recipe elsewhere)

1 tbs veg oil

1 pkt coconut milk.



Heat oil in a wok.

Add chicken and stir fry for two- three minutes.

Add curry paste and continue to stir fry further 3-5 minutes. Add half cup water and cook covered till chicken is nearly done.

Add coconut milk. stir well. Let the chicken cook through. Serve hot with steamed jasmin rice or basmati rice.
Please - don't think that just because reD curry "paste" is quoted here that the recipe is not "genuine".



NO ONE in Thailand makes their own red curry paste just to make one pot of curry. People would go to the market and buy a bit of freshly made paste to take home and make their curry. Even people who sell red curry on the side street stlls would buy the paste from local market from people who would make it in bulk.

Not that it can't be done, it is just not practical. There is only one way to make the actual paste so what you get in the can or bags sold at supermarket is basically the same (as long as it is made in Thailand)



WIth red curry - you just put the paste into the pot, add coconut milk, chicken and all the taste you want (fish sauce, sugar) when the chicken is cooked, add bamboo shoots, Thai basil leaves and fresh chillies (sliced if you prefer)

There is no big secret recipe for it.