Try this Chicken Curry with Bamboo Shoots recipe, or contribute your own.
Suggest a better descriptionMETHOD: Gently heat the coconut cream in a small pan but do not let it boil. In a wok or frying pan heat the oil and fry the garlic until golden brown. Add the curry paste and stir well. Pour in the warmed coconut cream and stir until it begins to reduce and thicken. Add the fish sauce and sugar and stir. Add the chicken and cook, stirring constantly, until the meat is opaque. Add the stock, stir and cook for one to two min- utes or until the chicken is cooked through. Stir in the lime leaves, then add the bamboo shoots and basil leaves. Stir, cook gently for a final minute and turn into a serving dish. (Serves 4 as part of a meal) Source: Hugo Arnold, EVENING STANDARD Friday 21st October 1994 Hugo Arnolds Commentary Follows. THAI food seems to have erupted into British life over the past few years, particularly in pubs, where many have ditched sausages and chips for Nam Tok, Tom Yam Gung or Grat Doo Moo Nueng Dow Jeow - the latter being Thai spare ribs. Alongside this explosion runs the increasing availability of the ingredients necessary to produce these dishes - lemon grass, kaffir lime, galangal and a few cookery books to explain the process. Vatcharin Bhumichitr wants us not only to cook Thai food, but to understand it. His latest book, Vatchs Thai Cookbook (Pavilion 17.99), groups recipes and writings under different ingredient headings. This approach, he hopes, will enable readers to appreciate the subtleties and origins of this intrinsically delicate cuisine. Mr Bhumichitr owns Chiang Mai, a Thai restaurant in Soho that serves up the sort of food I remember eating in Bangkok - light, delicate, spicy and well balanced an aspect frequently misunderstood, but well explained in this title. His book is full of similar recipes. Most are remarkably quick to cook, and ideal for that Thursday evening when you dont really have time to cook a stew or casserole. Todays recipe is from the bamboo shoots section of the book.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (111g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 132 | ||
Calories from Fat: 50 (38%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 5.6g | 7 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 37.2mg | 11 % | |
Sodium 737.4mg | 25 % | |
Potassium 216.9mg | 6 % | |
Total Carbohydrate 4.6g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 4.1g | ||
Protein 15.5g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 132
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.