For the Thai Curry, clamp the Professional Pastry Hook. Put the solid part of the coconut cream into the Cooking Chef stainless steel bowl and heat it at 100 °C and set the stirring interval level 3.
Set the timer to 6 minutes. Add the curry paste and let it stir for another 2 minutes on stirring interval level 1.
In the next step, add the coconut cream liquid, sugar, lemongrass and galangal and simmer for another 5 minutes. Add the kaffir lime leaves a little at a time.
Now clamp the cooking stir fry and add the meat. If you are using chicken breasts, let everything continue to simmer for 7 minutes on stir interval level 3.
If you are using whole chicken parts, it will take 20 – 30 minutes depending on size. Add the bamboo shoots about 5 minutes before the end.
After cooking, season the Thai curry with fish sauce (for salt), kaffir lime juice and sugar and garnish with Thai basil.