This is a great recipe. After reading reviews, I only added two and half tablespoons of the red curry paste and two tablespoons of the fish sauce. Believe the curry paste I had was concentrated because the dish was quite spicy -- but still very good. I followed what other reviewers suggested and mixed the curry paste with grape seed oil and cooked for about 3-4 minutes, added a clove of garlic before adding the chicken to brown. My chicken breast was frozen solid so I made this dish in the pressure cooker. After browning the chicken (used whole chicken breasts -- cld not chop because it was frozen), I added the coconut milk, a dash of ground corriander, fresh cilantro, pineapple juice and the bamboo shoots (drained). Cooked on high pressure for 15 minutes, then put the cooker on brown and took the lid off so the sauce wld reduce -- for 10 minutes. Did not have fresh bell pepper, so used one pickled red bell pepper and one orange. Added the pineapple at the end and served over jasmine rice with fresh cilantro to garnish. I think a squeeze of fresh lime juice would take this dish over the top! Great recipe, though!!
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This is a great recipe. After reading reviews, I only added two and half tablespoons of the...