“In Thai, this is known as Gaeng Phed Kai Sai Nawmai, tastes great served over steamed jasmine rice.”
READY IN:
15mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

Directions

  1. In a wok over medium-high heat, pour 1 cup of the coconut milk and bring it to a boil, stirring constantly. Add in the curry paste, stirring until the red oil rises to the surface. Add the chicken and sauté until it’s cooked through.
  2. Add the remaining coconut milk, bamboo shoots, sugar, fish sauce, and salt, bringing it back to a boil. Sprinkle with lime leaves, sweet basil leaves and chilies. Turn off the heat, and arrange on a serving dish, garnishing with the rest of the sweet basil leaves.

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