Thai chicken curry with bamboo shoots

Ingredients for 4 servings:

• 600 g chicken fillet(s), diced
• 400 g bamboo shoots, cut into strips (Asia Konserve)
• 50 cl water
• 30 g Thai curry paste, red
• 30 g ginger root or galanga (Thai ginger) in slices
• 2 stalks of lemongrass
• 10 kaffir lime leaves
• ½ bunch Thai basil (Horapa)
• e.g. chili pepper(s)
• 20 g palm sugar
• 40 cl coconut milk
• 3 tbsp peanut oil
• 3 tbsp fish sauce (Nuoc Mam)
• n. B. Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Family recipe from Thailand

Place the bamboo shoots in a pot of cold water, bring to a boil, and simmer for 5 minutes. Drain and rinse with cold water. Remove the tough outer skin from the lemongrass and slice the soft inner part diagonally. Heat the oil in a wok, then simmer the curry paste over low heat for 5 minutes. Add 50 cl of water and bring to a boil. Add the ginger slices, lemongrass, and kaffir lime leaves. After 5 minutes, stir in the fish sauce and palm sugar. Pour in the coconut milk and reduce the heat. Once the coconut milk begins to simmer, add the diced chicken and bamboo shoots. Mix everything together and simmer for about 5 minutes. Season to taste, adding finely chopped chili pepper, if desired. Add basil before serving.