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Bamboo Shoots Curry
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| Ingredients: | |
| 100 Gram chicken cut into small pieces 1 Stalk lemon grass 750 CC caned coconut milk 3 Fragrant lime leaves 2,5 Cm ginger, peeled, sliced 2 Tablespoon vegetable oil 4 Cloves garlic Salt to taste 6 Pcs shallots Pepper to taste 1 Tablespoon palm sugar 3 Cm galangal 1 Pcs red Chili without seeds, fried 2 Salam leaves 2,5 Cm turmeric, peeled, fried 15 Fresh asian red basilica leaves 100 Gram drained canned bamboo shoot 1 Pcs Cloves 30 Gram tofu 2 Cm tamarin 1/2 Teaspoon coriander seeds Cooking instructions: |
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1. Blend all the ingredients until turn into paste, accept lime leaves, lemon grass, galangal and ginger. |
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2. In fry pan placed two-spoon vegetable oil and paste stir over low heat until the color turn into golden. Add lime leaves, lemon grass, galangal and ginger, sugar, pepper. |
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3. Add chicken and stir, pour coconut milk simmer a few minutes until the chicken tender. |
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4. Add bamboo shoots, turn down the heat and simmer to reduce the sauce. If it becomes too thick, add a little water or more coconut milk |
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5. When chicken is cooked and sauce is desire consistency, add tofu. Remove from the heat and stir in red basil leaves. |
