Red Chicken Curry with Bamboo Shoots

Wash the fragrant rice well, bring to the boil about twice the amount of water and let it steep for about 15 minutes at a low temperature until it is cooked. Cut the chicken breast fillet into bite-sized cubes and marinate with 1-2 tablespoons of the fish sauce.

Open the coconut milk cans (caution: do not shake beforehand!), Skim off the upper part (the coconut cream) with a tablespoon and place in a wok or pan. Add 1-2 tablespoons of the curry paste, depending on your preference. Mix everything and bring to the boil until the red seasoning oil settles. Then add the meat and the rest of the coconut milk.

Stir in about 1 tablespoon of crushed palm sugar (alternatively brown or normal sugar) and 3-4 kaffir lime leaves. Tear these at the edges beforehand so that their aroma can develop. Cut the bamboo shoots into bite-sized pieces and add several leaves of the basil to the wok. Cut open the chilli pepper long ago, remove the seeds, cut oblique slices and stir in. Let simmer for a few minutes.

Arrange the rice and curry on a deep plate and garnish as desired. Good Appetite!