Gaeng Ped

Ingredients

• Red chillies - 2, sliced
• Kaffir lime leaves - 3, torn into pieces
• Palm sugar - 1 tablespoon
• Fish sauce - 2 tablespoons
• Thai basil leaves - 1/2 cup
• Bamboo shoots - 1 cup, sliced
• Chicken - 500 grams, cut into pieces
• Coconut milk - 2 cups
• Red curry paste - 2 tablespoons

Instructions

1. Heat a large pan over medium heat and add the red curry paste. Stir-fry for about a minute until fragrant.
2. Add half of the coconut milk and stir well to combine with the curry paste.
3. Add the chicken pieces to the pan and cook until they are well coated with the curry paste and coconut milk mixture.
4. Add the remaining coconut milk, bamboo shoots, Thai basil leaves, fish sauce, palm sugar, and kaffir lime leaves. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes, until the chicken is cooked through and the flavors are well combined.
6. Serve the curry hot, garnished with the sliced red chillies.