Thai Red Chicken Curry

🛒 Ingredients

• Chicken Breast, boneless, skinless, diced 75 g · 124 kcal
• Thai Red Curry Paste 13 g · 16 kcal
• Coconut Milk, full fat 100 g · 230 kcal
• Bamboo Shoots, canned, sliced, drained 50 g · 14 kcal
• Red Bell Pepper, sliced 38 g · 12 kcal
• Fish Sauce 8 g · 4 kcal
• Palm Sugar 5 g · 19 kcal
• Kaffir Lime Leaves 1 g · 0 kcal
• Thai Basil Leaves 4 g · 1 kcal
• Vegetable Oil 4 g · 34 kcal

👨‍🍳 Instructions

1. Heat vegetable oil in a wok or large pot over medium heat, then add the red curry paste and stir-fry for 1-2 minutes until fragrant.
2. Add the diced chicken breast and cook, stirring occasionally, until it is mostly white, about 5-7 minutes.
3. Pour in the coconut milk, add fish sauce, palm sugar, and kaffir lime leaves. Bring to a gentle simmer.
4. Stir in the bamboo shoots and red bell pepper. Simmer for another 5-10 minutes, or until the chicken is fully cooked and vegetables are tender-crisp.
5. Remove from heat, stir in the fresh Thai basil leaves. Serve immediately with steamed jasmine rice.