Kaeng Sai Mai Rong Hai (chicken)
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Kaeng Sai Mai Rong Hai
chicken curry
ingredients:
6 cloves garlic
1 shallot
4 tbsp red curry paste
225 ml coconut milk
5 red rawits (small chilies)
7 cm ginger
2 tbsp nam pla (fish sauce)
sugar to taste
225 gr chicken breast
225 gr bambu shoots
6 kaffir lime / jerut purut leaves
2 tbsp oil
preperation/method:
Cut the garlic and the shallot thinly. Grate the ginger and slice the rawits and the lime leaves fine. Slice the bambu shoots julienne and soak it for 5 minutes in water and drain. Slice the chicken in small cubes. Heat in a wok the oil and fry the garlic and the shallots for 5 minutes. Then add the pasta and fry it for 3 minutes. Add the coconut milk and stir until the paste is dissolved. Add the rawits, the sugar and the nam pla and let it simmer for 1 minute. Then add the bambu shoots and cook it for 3 minutes. Add the chicken and the lime leaves and let it simmer until the chickes is done. 
chicken curry
ingredients:
6 cloves garlic
1 shallot
4 tbsp red curry paste
225 ml coconut milk
5 red rawits (small chilies)
7 cm ginger
2 tbsp nam pla (fish sauce)
sugar to taste
225 gr chicken breast
225 gr bambu shoots
6 kaffir lime / jerut purut leaves
2 tbsp oil
preperation/method:
Cut the garlic and the shallot thinly. Grate the ginger and slice the rawits and the lime leaves fine. Slice the bambu shoots julienne and soak it for 5 minutes in water and drain. Slice the chicken in small cubes. Heat in a wok the oil and fry the garlic and the shallots for 5 minutes. Then add the pasta and fry it for 3 minutes. Add the coconut milk and stir until the paste is dissolved. Add the rawits, the sugar and the nam pla and let it simmer for 1 minute. Then add the bambu shoots and cook it for 3 minutes. Add the chicken and the lime leaves and let it simmer until the chickes is done.
- Written by / Copyright by AsianCook / F.M. Wiedenhoff