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Get Started - 100% free to try - join in 30 seconds4 tablespoons boiling water
4 tablespoons Thai fish sauce
3 tablespoons soy sauce or tamari sauce
3 tablespoons fresh lime juice
3 tablespoons homemade or store-bought Thai red curry paste (I use Thai Kitchen)
2 tablespoons coconut oil
4 tablespoons coconut palm sugar
6 large cloves garlic, peeled
2 tablespoons fresh grated ginger
1-2 small red bird’s eye chilies, halved and de-seeded (more or less to taste, or use your favorite hot sauce instead)
1/2 teaspoon (4 grams) tamarind pulp (or 1 1/2 tablespoons rice vinegar)
2 tablespoons canola oil
1 medium-large onion, diced
1 medium red bell pepper, diced
2 large stalks celery, thinly sliced
4 cups cooked Jasmine rice (see note below)
3 cups cooked chicken, cubed
Fresh minced scallion or chives, for serving (optional)
Fresh lime or lemon wedges, for serving (optional)
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