"patudu" <p...@o...poczta.pl> wrote:

>Tym razem pytanie o przepis- czy ktoś wie jak przyrządzić
>red curry/ wersja z kurczakiem? Wiem, że w środku znajduje
>się red curry właśnie, coś o nazwie sos rybny, mleko
>kokosowe, imbir, lemon grass, oczywiście kurczak, pewnie cos
>jeszcze, wszystko jest obłędnie ostre i nie da się z
>apomnieć.

Red Curry Chicken 1 1/2 pounds boned, skinned chicken breast,
sliced into thin bite sized pieces. 2 to 2 1/2 cups fresh
chicken stock Red Curry Paste 2 teaspoons sugar 3 tablespoons fish
sauce 2 1/2 cups thick coconut milk 6 to 10 ounces bamboo shoots,
cut lengthwise into 20 to 30 wedges about 1/2 by 3 inches. 4
jalapeno or serrano chili peppers, stems removed, cut lengthwise
into quarters 1 cup Thai or Italian basil leaves, loosely
packed ( approximately 60 leaves) Parboil the chicken in the
Chicken stock for 2 minutes, or until it is just done. Remove the
chicken, reserving the stock. Set aside. Add the curry paste,
sugar, fish sauce, and 1 cup of the coconut milk to a large well
seasoned pan or wok. Bring to a boil and reduce over medium high
heat for 15 to 20 minutes, scraping the sides and bottom of the
pan as needed to prevent sticking or burning as the mixture
becomes somewhat dry and pasty. Tiny pockets of oil from the
coconut milk should start to surface at this time. If the oil does
not surface, add 3 to 4 tablespoons of the reserved chicken
stock and bring to a boil. Reduce for 3 to 4 minutes. Repeat if
necessary. Cook for another 10 minutes at medium high heat,
scraping the sides and bottom of the pan. Add the remaining 1 1/2
cups coconut milk and 1 cup of the reserved chicken stock. Just
before the curry starts to boil again, add the chicken and
bamboo shoots. Bring to a vigorous boil. do not stir. Remove from
stove and add the chili peppers and Thai basil leaves. Stir and
serve immmediately.... Serves 6 to 8 Serve with rice.

rec.food. cooking