Thai White Curry gaaeng Khaao | Wat eten we vandaag?
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Cooking tools:
- Mortar and pestle
- Pan
- Saucepan
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Stove
- Spoon
- Wooden spoon
- Can opener
- Mixing bowl
- Serving bowl
- Kitchen towel
- Pot
Ingredients
- 2 shallots, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tsp fresh turmeric (or 1/2 tsp ground turmeric)
- 2-3 Thai bird’s eye chilies, sliced (optional)
- 2 coriander roots (or stems), cleaned
- 2 tbsp peanut oil
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 can (400ml) coconut milk
- 1 cup chicken or vegetable stock
- 1 tbsp fish sauce (or soy sauce for vegan option)
- 1 tbsp palm sugar (or brown sugar)
- 500g chicken breast or tofu, cut into bite-size pieces
- 1 cup bamboo shoots
- 1 red bell pepper, sliced
- juice of 1 lime (plus extra wedges for garnish)
- fresh Thai basil, for garnish
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