Hello friends, we meet again. with Suan Anatta cook

Today I present the menu Chicken curry with pickled bamboo shoots
The origin of this menu came several days ago. I cut bamboo shoots Pickled in the garden The pickled bamboo shoots are now sour. The taste and smell are very fragrant.

coconut at home Today I had my husband peel a coconut for me. I brought coconut water to eat. As for coconut fiber, I use it to plant trees. Complete benefits, nothing has to be thrown away, everything can be used and benefitted.🥥

Then, remove the coconut meat and grind it thoroughly.

Filter the coconut milk.

Raw materials and ingredients

▪︎ 1 cup pickled bamboo shoots
▪︎ Chicken thigh meat 250 grams
▪︎ Coconut milk 500 grams
▪︎ Clean water 100 grams
▪︎ 3 kaffir lime leaves for decoration
▪︎ Fresh bird's eye chilies for decoration as desired
▪︎ Ready-made coconut milk curry paste 85 grams
▪︎ 1 teaspoon black pepper

Flavor condiments

▪︎ 2 tablespoons fish sauce
▪︎ 1/2 teaspoon salt
▪︎ 1 teaspoon MSG
▪︎ 1 teaspoon sugar

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Preparation steps

Rinse the chicken thighs with clean water, then cut them into pieces. Set aside in a sieve to drain. Rinse pickled bamboo shoots with 1-2 cups of clean water and put in a sieve to drain. Ready-made coconut milk curry paste, add additional black pepper, pound thoroughly. When the curry paste is well mixed, scoop into a container and prepare.

method

●Use an electric stove to cook this menu. Place the container on the electric stove. Add clean water to boiling water and add curry paste. Use a ladle to stir the curry paste into the water, then wait for the curry paste to boil. Use a ladle to stir until the curry paste is cooked. Use medium heat. When the curry paste boils, the aroma will start to smell fragrant.

●The next step is to add the chicken meat gradually until it's all gone. Use a ladle to stir the chicken until it is submerged in the curry. Then wait until the chicken is cooked.

●Add coconut milk and wait for the curry to boil, followed by pickled bamboo shoots. Use a ladle to submerge the bamboo shoots in the curry and wait for it to boil again.

●Fragrant coconut milk scent. Infused into the nose, fragrant aroma of pickled bamboo shoots Now comes the step of flavoring. Before seasoning, cooks like me have to taste the water. The soup first, tell me if it tastes delicious, is there anything missing or needs to be added? Because in this menu we use ready-made curry paste and add only black pepper. For the spiciness only, we have to taste the flavor before cooking every time.

●Flavored with fish sauce and sugar. MSG and salt Then use a ladle and wait for it to boil again, then taste the flavor and cook as desired.

●Finished, prepare containers for use. Chicken curry with coconut milk and pickled bamboo shoots

Ladle into bowls and decorate with kaffir lime leaves and fresh chilies. Ready to serve. How are you, friends, with this menu? Are you hungry after seeing this? Okay, today I must say goodbye. See you again next time. Thank you for your support. Thank you.😄😍💝