Melody's Thai Red Curry

A popular Thai red curry cooked in coconut milk

Preparation	Cooking	Ready in	Yield
30 minutes	45 minutes	One hour and 15 minutes	12 cookies

Ingredients

Name	Quantity
Coconut milk	2 cu
Bamboo shoots	0.25 cu
Fish sauce	1 tbsp
Vegetable oil	2 tbsp
Rice, sticky	2 cu
Chicken thighs	16 oz
Onion	8 oz
Serrano pepper	0.5 oz
Garlic	4 clvs
Ginger, fresh	1 tbsp
Red curry paste	1 tbsp
Cilantro, fresh	1 tbsp
Mint, fresh	1 tbsp
Thai basil, fresh	1 tbsp
Black pepper	1 tsp
Kosher salt	1 tsp
White pepper	1 tsp
Chicken bouillon	1 tsp
Brown sugar	2.5 tbsp

Directions

1. Mince ginger, garlic, and Serrano pepper.
2. Dice onion, bell pepper, and chicken.
3. Wash the basil, mint, and cilantro.
4. Heat vegetable oil in saucepan.
5. Saute onion, bell pepper, and Serrano pepper until soft for 5-8 minutes.
6. Add garlic and ginger and stir 2 minutes.
7. Add half the red curry paste and mix.
8. Add chicken and brown on all sides.
9. Add coconut milk and heat to simmer.
10. Add remaining red curry paste, sugar, chicken bouillon, fish sauce, and bamboo shoots.
11. Simmer for few minutes on low and add fresh herbs.
12. Salt and pepper to taste.
13. To make the rice:
14. Wash rice until water is clear, usually three rinses.
15. Soak rice in cool water for 4-12 hours.
16. Place rice in cheesecloth and steamer basket.
17. Steam rice until clear, approximately 20 minutes.
18. Serve with Thai red curry.
19. Enjoy!