5 Cloves of Garlic, finely minced
2 Shallots, finely minced
1 large stalk of lemongrass
3 Kaffir limes leaves
3 slices of galangal
3 large chicken breasts
Fish Sauce (about 1 ladle or 1/2 cup)
1 can of red curry paste
1/2 can of sweet thai noodle sauce (optional)
1 can of coconut milk
6-8 cups of chicken stock
1 cup of bamboo shoots (sliced into bite size pieces)
Vermicelli noodles (prepare as directed on bag)
Use a stock pot to boil chicken in salted water and lemon grass (25 min).
Remove chicken and let cool, reserve stock.
Once chicken has cooled, remove meat from bones, pound in a mortar and pestle to further break up the meat, set aside.
Coat large stock pot with oil, add garlic and shallots and fry until golden brown.
Add curry paste, fry until fragrant.
Stir 1/4 can of coconut milk to curry paste.
Add shredded chicken, galangal and kaffir lime leaves, stir until combined.
Add bamboo shoots, remaining can of coconut milk, and reserved chicken stock. Season with salt and fish sauce to taste.
Bring to a boil and serve with vermicelli noodles and slaw.
Shredded cabbage (green/red)
Chopped cilantro and mint leaves
Shredded banana flower (optional)
Additional accompaniments (optional):
Thai Chilies (fresh or flake)
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