Chicken curry with bamboo shoots
Itek sio
Duck in kecap sauce
- 600 GRAM CHICKEN BREAST, in cubes
- 1 TBSP RED CURRY PASTE
- 2 CUPS COCONUT MILK
- 2 TBSP FISH SAUCE
- 200 GRAM BAMBOO SHOOTS, cut
- 1 TBSP PALM SUGAR
- 2 KAFFIR LIME LEAVES, torn
- 1 WHOLE DUCK
- 1/2 CUP KECAP MANIS
- 1 ONION, chopped
- 1 TBSP PALM SUGAR
- 1 TSP GROUND CORIANDER
- 1 TSP CINNAMON POWDER
- 6 CLOVES
Bring the coconut milk to the boil and reduce to half on high heat. Stir in the curry paste. Add the chicken, the kaffir lime leaves and the fish sauce and simmer for 7 minutes. Stir in the bamboo shoots, salt to taste and the sugar. Serve with steamed rice.
This is a recipe from Myanmar. Tazaungdaing Festival day is celebrated in Myanmar on 21 November. It is a full moon holiday, celebrated with candles and competitions with hand made beautifully painted hot-air balloons. Click on culinary calendar for more links between cooking and worldwide celebration.
Fry the duck until brown on all sides. Add all ingredients and 1/2 a cup of water, bring to the boil, put a lid on the pan and simmer for one hour. Turn the duck and baste with the gravy every 10 minutes.
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